Pasta With Goat Cheese & Asparagus

This dish is a delightful balance of creamy richness and fresh vegetable crunch. The tangy goat cheese melts into a luxurious sauce that coats the fettuccine, while the bright, green asparagus adds a necessary pop of color and texture. It&# 226;ÂÂs perfect for spring dinners or when you want something sophisticated but quick to prepare. The mild heat of the asparagus complements the sharpness of the cheese, creating a harmonious flavor profile that is both comforting and refined. Serve it as a main course with a simple green salad for a complete meal.

Cooking Method: Boiling, Sautéing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 136.2

Description

This dish is a delightful balance of creamy richness and fresh vegetable crunch. The tangy goat cheese melts into a luxurious sauce that coats the fettuccine, while the bright, green asparagus adds a necessary pop of color and texture. It&# 226;ÂÂs perfect for spring dinners or when you want something sophisticated but quick to prepare. The mild heat of the asparagus complements the sharpness of the cheese, creating a harmonious flavor profile that is both comforting and refined. Serve it as a main course with a simple green salad for a complete meal.

Ingredients

1 1/2 pound Asparagus, fresh
2 tablespoon Chives, chopped fresh
1 pound Fettuccine
1/4 pound Goat cheese
2 tablespoon Butter
to taste Freshly ground pepper

Directions

1
Trim the woody ends off the asparagus spears.
2
Slice the asparagus on a bias into 1/4-inch thick pieces.
3
Bring a large kettle of water to a rolling boil.
4
Add the fettuccine to the boiling water and cook for 9 to 12 minutes until al dente.
5
Drain the pasta well, reserving a small amount of pasta water if needed for saucing.
6
While the pasta cooks, melt the butter in a large skillet over medium heat.
7
Add the sliced asparagus to the skillet and sautÃÂ© for 3-4 minutes until tender-crisp.
8
Reduce heat to low and stir in the goat cheese until it begins to melt and form a creamy sauce.
9
Toss the cooked fettuccine into the skillet with the asparagus and cheese sauce.
10
Season with freshly ground pepper to taste and toss gently to combine.
11
Garnish with chopped fresh chives before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 136.2kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.6mg1%
Total Carbohydrate 26.6g9%
Dietary Fiber 14.3g58%
Sugars 12.9g
Protein 15.0g30%

* 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: pasta, asparagus, goat cheese, fettuccine, chives, spring dinner, vegetarian, cream sauce, easy dinner, italian inspired, quick meal, healthy pasta

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