Asparagus-Goat Cheese Pasta

0105asparagus-noodle
Photo by Susie Cushner
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 388 calories
    • Fat 13 g
    • Sat Fat 8 g
    • Cholesterol 29 mg
    • Sodium 432 mg
    • Protein 19 mg
    • Carbohydrate 49 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 182 mg


Ingredients

  1. Check 1 pound asparagus
  2. Check 1/2 pound thin spaghetti
  3. Check 1 tablespoon unsalted butter
  4. Check 2 tablespoons all-purpose flour
  5. Check 1 14 1/2-ounce can chicken broth
  6. Check 4 ounces goat cheese
  7. Check 1 teaspoon grated lemon peel
  8. Check 1/2 cup grated Parmesan cheese
  9. Check freshly ground black pepper

Directions

  1. Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces.
  2. Blanch the asparagus in the boiling water for 3 minutes or until bright green and crisp-tender when tested with a small knife. Remove with a slotted spoon and rinse under cold water to stop the cooking.
  3. Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
  4. Meanwhile, in a saucepan over medium-high heat, melt the butter. Whisk in the flour.
  5. Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
  6. Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with pepper to taste and the remaining Parmesan.