Asparagus-Goat Cheese Pasta

Asparagus-Goat Cheese Pasta
30 min.
30
79kcal

Suggestions


Looking for a delightful side dish that delights both the eyes and the palate? Look no further than our Asparagus-Goat Cheese Pasta! This vibrant and flavorful dish combines tender asparagus and creamy goat cheese, making it an irresistible choice for any gathering. Ready in just 30 minutes, it’s perfect for those busy weeknights or as an elegant starter at your next dinner party.

The fresh asparagus, blanched to perfection, adds a pop of color and a satisfying crunch that complements the silky spaghetti beautifully. The sauce, enriched with a drizzle of butter, a touch of chicken broth, and zesty lemon peel, creates a luxurious coating that envelopes each strand of pasta. Topped with freshly grated Parmesan cheese, this dish becomes a culinary experience that will leave your guests asking for more!

With only 79 calories per serving, it's a guilt-free indulgence that perfectly fits into a balanced diet. Whether you're serving it as an antipasto, side dish, or even as a light snack, the Asparagus-Goat Cheese Pasta is versatile enough to shine in any role. So why wait? Bring a taste of spring to your table and enjoy a dish that's as delicious as it is simple to prepare!

Ingredients

  • pound asparagus 
  • tablespoon butter 
  • 14.5 ounce chicken broth canned
  • tablespoons flour all-purpose
  • ounces goat cheese 
  • teaspoon lemon zest grated
  • 0.5 cup parmesan cheese grated
  • 0.5 pound pasta like spaghetti thin

Equipment

  • frying pan
  • sauce pan
  • knife
  • whisk
  • slotted spoon

Directions

  1. Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends.
  2. Cut the stalks into 2-inch pieces. Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus 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.
  4. Drain.
  5. Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and the lemon peel.
  6. Toss the spaghetti with the asparagus, sauce and half the Parmesan.
  7. Serve with the remaining Parmesan and freshly ground black pepper.

Nutrition Facts

Calories79kcal
Protein30.97%
Fat33.35%
Carbs35.68%

Properties

Glycemic Index
6.63
Glycemic Load
2.63
Inflammation Score
-2
Nutrition Score
3.4065217608991%

Flavonoids

Isorhamnetin
0.86mg
Kaempferol
0.21mg
Quercetin
2.11mg

Nutrients percent of daily need

Calories:78.61kcal
3.93%
Fat:2.89g
4.44%
Saturated Fat:1.39g
8.66%
Carbohydrates:6.95g
2.32%
Net Carbohydrates:6.37g
2.32%
Sugar:0.53g
0.58%
Cholesterol:11.04mg
3.68%
Sodium:112.89mg
4.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.04g
12.07%
Selenium:8.51µg
12.16%
Vitamin K:6.74µg
6.42%
Phosphorus:64.02mg
6.4%
Manganese:0.1mg
5.09%
Copper:0.09mg
4.32%
Zinc:0.64mg
4.28%
Vitamin A:203.72IU
4.07%
Iron:0.7mg
3.91%
Vitamin B2:0.06mg
3.67%
Vitamin B3:0.65mg
3.26%
Vitamin B6:0.06mg
3.08%
Vitamin B12:0.17µg
2.79%
Folate:10.99µg
2.75%
Calcium:27.44mg
2.74%
Magnesium:10.04mg
2.51%
Vitamin B1:0.04mg
2.37%
Fiber:0.58g
2.32%
Potassium:73.17mg
2.09%
Vitamin E:0.25mg
1.66%
Vitamin C:0.93mg
1.13%
Vitamin B5:0.11mg
1.08%
Source:My Recipes