Best 4 Asparagus Goat Cheese And Lemon Pasta Recipes
In the realm of culinary artistry, a symphony of flavors awaits your palate with the exquisite Asparagus, Goat Cheese, and Lemon Pasta. This delectable dish tantalizes the senses with its vibrant asparagus, creamy goat cheese, and a burst of tangy lemon, all harmoniously blended in a luscious pasta embrace. Embark on a culinary journey as we unveil the secrets behind this extraordinary pasta dish, exploring variations that cater to diverse preferences and dietary restrictions. Discover the classic recipe, a vegetarian delight that celebrates the natural goodness of fresh asparagus. For those seeking a richer experience, indulge in the creamy goat cheese variation, where the tangy cheese adds a velvety texture to the dish. And for those with a penchant for zesty flavors, the lemon-infused recipe offers a refreshing twist that brightens up the palate. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you effortlessly towards creating a masterpiece that will impress and delight your taste buds.
Let's cook with our recipes!
PASTA WITH ASPARAGUS, GOAT CHEESE, AND LEMON
Asparagus, goat cheese, and lemon combine to make this lovely and simple spaghetti dish that I often make in the summer. It is super easy and ready in about 15 minutes, so it's a great recipe for dinner midweek or a fast weekend lunch.
Provided by wiebke
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water.
- Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water; mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 688 calories, Carbohydrate 91.9 g, Cholesterol 26.8 mg, Fat 25.3 g, Fiber 7.2 g, Protein 25.5 g, SaturatedFat 8.9 g, Sodium 310.1 mg, Sugar 5.8 g
PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS
Provided by Jill Silverman Hough
Categories Pasta Picnic Vegetarian Quick & Easy Low Cal High Fiber Dinner Goat Cheese Lemon Asparagus Summer Low Cholesterol Potluck Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
- Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
- Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.
PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS
Steps:
- Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer. Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese. Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.
PASTA WITH LEMON, ASPARAGUS, TOMATOES, PEPPERS, PINENUTS AND GOAT CHEESE
Steps:
- Quickly toast the pinenuts in very hot olive oil. Remove the pinenuts from the oil and set both aside. Roast the peppers and put them in a bag to steam. Peel and cut into strips. [I was also making Grilled Eggplant Stacks so it was easy to roast the peppers first.] Put peppers into a very large mixing or serving bowl. Add the halved tomatos, diced green onions, lemon zest and toasted pine nuts. In a food processer, combine the lemon juice, olive oil, whole grained dijon mustard and garlic. Process until garlic is finely chopped and ingredients are incorporated. Meanwhile cook pasta. [If you can't find a fusilli bucati corti, a regular fusilli might be okay, or even a gemelli or radiatore. I'd probably go for the radiatore, because texture is part of the appeal.] About two minutes before the pasta is done, throw the pencil asparagus into the boiling water with the pasta. Cook until both the pasta and the asparagus are al dente. Drain and add to the bowl with the vegetables and pine nuts. Toss with the lemon/olive oil/mustard/garlic mixture. Crumble the goat cheese [don't substitute feta - it's too sharp and dry] into the pasta and toss again. The goat cheese will melt into the pasta and hold all the ingredients together. Enjoy! Texture, as well as taste is important in this recipe. The whole grained dijon, curly lemon zest, toasted crunchy pinenuts and shaped pasta help make this a special dinner. This recipe makes BUNCH. Four of use devoured it and there was still some left for two of us to eat cold [which was also fabulous] for lunch the next day. I would post a picture of this if I could In addition to tasting sooooo good - it's just really pretty, too.
Tips:
- Choose thick asparagus stalks: Thicker asparagus stalks are easier to handle and less likely to break when cooking.
- Trim the asparagus properly: Cut off the tough, woody ends of the asparagus stalks. You can also peel the lower part of the stalks if desired.
- Cook the asparagus al dente: Asparagus should be cooked just until tender-crisp. Overcooked asparagus will become mushy.
- Use high-quality goat cheese: Fresh, creamy goat cheese will give the pasta a delicious flavor. Avoid using pre-packaged or processed goat cheese.
- Add lemon zest and juice to taste: The lemon zest and juice add a bright, citrusy flavor to the pasta. Adjust the amount of lemon zest and juice to your taste.
- Serve the pasta immediately: Asparagus pasta is best served immediately after it is cooked. The pasta will start to lose its flavor and texture if it sits for too long.
Conclusion:
Asparagus, goat cheese, and lemon pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The asparagus is tender-crisp, the goat cheese is creamy and tangy, and the lemon zest and juice add a bright, citrusy flavor. This pasta is sure to please everyone at your table.
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