**Indulge in a Culinary Symphony of Pasta with Lemon, Asparagus, Tomatoes, Peppers, Pine Nuts, and Goat Cheese**
Prepare to tantalize your taste buds with an extraordinary pasta dish that harmonizes vibrant flavors and textures. This exquisite culinary creation combines the zesty tang of lemon, the tender crispness of asparagus, the juicy sweetness of tomatoes, the mild heat of peppers, the nutty richness of pine nuts, and the creamy tanginess of goat cheese. Each ingredient plays a symphony in your mouth, resulting in a delightful symphony of flavors. Whether you're a seasoned chef or a novice cook, this recipe promises an unforgettable dining experience that will leave you craving for more.
**Other Delectable Recipes Await:**
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- **Refreshing Lemon Asparagus Salad:** Experience a burst of freshness with a salad featuring crisp asparagus, tangy lemon dressing, and a sprinkle of grated Parmesan cheese.
- **Zesty Lemon Asparagus Soup:** Warm your soul with a comforting soup that combines the tanginess of lemon, the delicate flavor of asparagus, and a touch of cream for a velvety texture.
- **Delectable Lemon Asparagus Pasta:** Enjoy a classic pasta dish elevated with the addition of lemon, asparagus, and a medley of herbs for a delightful twist.
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
LEMON ASPARAGUS PASTA
Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.
Provided by Chop Suey
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
- Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
- Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g
PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS
This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
- While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
- In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g
LEMONY PASTA WITH GOAT CHEESE AND SPINACH
This is one of the quickest, most efficient suppers on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
- In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.
Nutrition Facts : Calories 503 g, Fat 16 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g
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.
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PASTA WITH FRESH TOMATOES AND GOAT CHEESE
This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
- Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.
Tips:
- Choose the right pasta: Short pasta shapes like penne, rotini, or fusilli work best for this dish as they can hold the sauce well.
- Prep your vegetables: Wash and trim the asparagus, removing the tough ends. Cut the tomatoes and peppers into bite-sized pieces.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta and reserve 1 cup of the cooking water.
- Make the sauce: Sauté the asparagus, tomatoes, and peppers in a large skillet with olive oil until softened. Add the lemon zest, garlic, and salt and pepper to taste. Stir in the reserved cooking water and bring to a simmer.
- Add the pasta: Add the cooked pasta to the skillet with the sauce and toss to coat. Let simmer for a few minutes until the pasta is heated through.
- Garnish and serve: Sprinkle the pasta with pine nuts and goat cheese. Serve immediately.
Conclusion:
This pasta dish is a delicious and easy way to enjoy the flavors of spring. The lemon, asparagus, tomatoes, and peppers are a perfect combination, and the goat cheese and pine nuts add a touch of richness and texture. This dish is sure to please everyone at your table.
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