asparagus, goat cheese and lemon pasta.
I’m warming back up to pasta…
It used to scare me.
Darn you Mr. Atkins!
But in moderation (and especially with some of the whole wheat, brown rice options), pasta and I are getting reacquainted.
So here’s a tasty recipe I think you’ll enjoy that’s quick, simple and includes goat cheese (and no is the answer to your question, “will all her recipes include goat cheese? for heaven’s sakes!”).
Asparagus, Goat Cheese and Lemon Pasta
Adapted from Smitten Kitchen
What You’ll Need:
1 pound bag spiral pasta ($1.25 at $1.25 per)
1 bunch asparagus, trimmed into 1-1 1/2 inches pieces ($2.99 at $2.99/lb)
1/4 cup olive oil ($.24 at $.08/tablespoon)
zest and juice of 1 lemon (free if you grow your own…or about $.40 per)
1 tablespoon tarragon (grow your own!…or about $.25)
5 ounces goat cheese, crumbled ($2.49/5 oz. at TJs)
Cook pasta to about 3 minutes shy of total cooking time. Add asparagus and cook until firm but tender, about 2-3 minutes. Drain pasta and asparagus, leaving 1 cup of pasta water.
Separately, combine olive oil, lemon juice, zest and tarragon in a medium bowl. Add crumbled goat cheese. Add the olive oil/goat cheese mixture to pasta and asparagus along with a little pasta water. Toss until combined, adding a little more water as needed. Season liberally with salt and pepper.
TOTAL: $7.62 or $1.27 per serving. Pair with a side salad and you’re good to go!
419 calories per serving
19 grams of fat
17 grams protein
2 grams fiber