Linguine With Asparagus And Goat Cheese

This elegant yet simple pasta dish captures the freshness of spring with tender asparagus spears tossed in a luxurious sauce of melted Neufchatel and tangy goat cheese. The base is built on a delicate broth of chicken stock and dry white wine, infused with the aromatic punch of minced shallots and a hint of black pepper. Sweet red peppers add a vibrant crunch and color contrast, balancing the richness of the cheeses. Its a perfect weeknight dinner that feels special enough for guests but comes together in under 30 minutes. The combination of creamy textures and bright lemon zest makes every bite satisfying and fresh, ideal for pairing with a crisp green salad and crusty bread.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 83.0

Description

This elegant yet simple pasta dish captures the freshness of spring with tender asparagus spears tossed in a luxurious sauce of melted Neufchatel and tangy goat cheese. The base is built on a delicate broth of chicken stock and dry white wine, infused with the aromatic punch of minced shallots and a hint of black pepper. Sweet red peppers add a vibrant crunch and color contrast, balancing the richness of the cheeses. Its a perfect weeknight dinner that feels special enough for guests but comes together in under 30 minutes. The combination of creamy textures and bright lemon zest makes every bite satisfying and fresh, ideal for pairing with a crisp green salad and crusty bread.

Ingredients

1/2 pound Fresh asparagus
1/2 cup Canned no-salt-added chicken
1/4 cup Chicken broth
1/4 cup Dry white wine (such as Chablis)
1/4 cup Shallots, chopped
1/4 teaspoon Black pepper
4 oz Neufchatel cheese, softened
2 oz Goat cheese, crumbled
2 tablespoon Fresh lemon juice
1/2 cup Sweet red pepper, thinly sliced
8 oz Linguine or spaghetti

Directions

1
Bring a large pot of salted water to a boil for the pasta.
2
Snap off the tough woody ends of the asparagus stalks.
3
Peel the lower stalks of the asparagus with a vegetable peeler if the skins are tough, then cut the spears into 1-inch pieces.
4
In a large skillet or saucepan, combine the chicken broth, white wine, chopped shallots, and black pepper.
5
Bring the liquid mixture to a boil over medium-high heat.
6
Add the asparagus pieces to the skillet and reduce heat to maintain a gentle simmer.
7
Simmer the asparagus for about 5 minutes, or until tender-crisp.
8
Reduce heat to low and stir in the softened Neufchatel cheese and crumbled goat cheese.
9
Stir constantly until the cheeses are fully melted and the sauce is smooth.
10
Remove the sauce from heat and stir in the fresh lemon juice; keep warm.
11
Cook the linguine in the boiling water according to package directions until al dente.
12
Drain the pasta well.
13
Place the hot pasta in a large serving bowl.
14
Add the asparagus and cheese sauce along with the thinly sliced sweet red pepper to the pasta.
15
Toss everything gently to coat the pasta evenly with the sauce and vegetables.
16
Serve immediately while hot.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 83.0kcal

% Daily Value *
Total Fat 3.7g6%
Saturated Fat 1.0g5%
Cholesterol 26.7mg9%
Sodium 25.7mg2%
Total Carbohydrate 2.2g1%
Dietary Fiber 1.2g5%
Sugars 1.1g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: asparagus, goat cheese, linguine, pasta, white wine, spring dinner, creamy sauce, shallots, neufchatel, lemon juice, vegetarian, weeknight meal, italian inspired, red pepper

Read it online: https://www.chefs-mate.com/recipe/linguine-with-asparagus-and-goat-cheese/