Rating: 3 stars
176 Ratings
  • 5 star values: 42
  • 4 star values: 23
  • 3 star values: 24
  • 2 star values: 27
  • 1 star values: 60
Kay Chun


Credit: Susie Cushner

Recipe Summary test

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.

  • Meanwhile, in a saucepan over medium-high heat, melt the butter. Whisk in the flour.

  • Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.

  • Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with pepper to taste and the remaining Parmesan.

Nutrition Facts

388 calories; fat 13g; saturated fat 8g; cholesterol 29mg; sodium 432mg; protein 19mg; fiber 3g; carbohydrates 49g; iron 4mg; calcium 182mg.