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Linguine With Asparagus & Goat Cheese

Linguine With Asparagus & Goat Cheese recipe image
This elegant yet simple pasta dish combines tender linguine with a creamy sauce made from melted goat cheese and Neufchatel. Fresh asparagus provides a vibrant crunch and earthy flavor, balanced by the acidity of lemon juice and the subtle sweetness of red peppers. A splash of white wine and shallots adds depth to the sauce, making it perfect for a light spring dinner. It's a sophisticated meal that comes together quickly, ideal for weeknight cooking or entertaining guests who appreciate fresh, seasonal ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 415
Description
This elegant yet simple pasta dish combines tender linguine with a creamy sauce made from melted goat cheese and Neufchatel. Fresh asparagus provides a vibrant crunch and earthy flavor, balanced by the acidity of lemon juice and the subtle sweetness of red peppers. A splash of white wine and shallots adds depth to the sauce, making it perfect for a light spring dinner. It's a sophisticated meal that comes together quickly, ideal for weeknight cooking or entertaining guests who appreciate fresh, seasonal ingredients.
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 tablespoons Fresh lemon juice
  • 1/2 cup Thinly sliced sweet red pepper
  • 8 oz Linguine or spaghetti
Directions
  1. 1
    Bring a large pot of salted water to a boil for the pasta.
  2. 2
    Trim the tough woody ends from the asparagus stalks.
  3. 3
    Peel the lower halves of the asparagus stalks if they appear fibrous, then cut into 1-inch pieces.
  4. 4
    In a large skillet, combine the chicken broth, white wine, chopped shallots, and black pepper.
  5. 5
    Bring the liquid mixture to a boil, then add the asparagus pieces.
  6. 6
    Reduce heat to medium-low and simmer for 5 minutes, or until the asparagus is tender-crisp.
  7. 7
    Stir in the Neufchatel cheese, crumbled goat cheese, and lemon juice.
  8. 8
    Cook over low heat, stirring constantly, until the cheeses are completely melted and the sauce is smooth.
  9. 9
    Remove the sauce from heat and keep warm.
  10. 10
    Cook the linguine in the boiling water according to package directions until al dente.
  11. 11
    Drain the pasta well.
  12. 12
    Place the hot pasta in a large serving bowl.
  13. 13
    Pour the warm asparagus and cheese sauce over the pasta.
  14. 14
    Add the sliced sweet red pepper.
  15. 15
    Toss gently until the pasta is evenly coated and combined with the vegetables.
  16. 16
    Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 415kcal
% Daily Value *
Total Fat 18.5g29%
Saturated Fat 5.0g25%
Cholesterol 133mg45%
Sodium 128mg6%
Total Carbohydrate 55.0g19%
Dietary Fiber 6.0g24%
Sugars 5.5g
Protein 18.5g37%

* 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: linguine, asparagus, goat cheese, pasta, spring dinner, vegetarian, creamy sauce, neufchatel, white wine, shallots, lemon juice, red pepper, easy dinner, quick meal, italian inspired, fresh vegetables, light meal, date night, weeknight recipe, spring vegetables
Read it online: https://www.chefs-mate.com/recipe/linguine-with-asparagus-goat-cheese/