Prep 20 mins
Cook 15 mins
We love all 3 of these ingredients and they go together well in this dish. From Cooking Light.
- 1⁄2 lb fresh asparagus
- 1⁄2 cup low sodium chicken broth
- 1⁄4 cup dry white wine
- 1⁄4 cup shallot, chopped
- 1⁄4 teaspoon pepper
- 4 ounces neufchatel cheese, softened
- 2 ounces goat cheese, crumbled
- 2 tablespoons fresh lemon juice
- 1⁄2 cup red bell pepper, thinly sliced
- Put water for linguine or spaghetti on to boil.
- Snap off tough ends of asparagus.
- Remove scales from stalks with a knife or vegetable peeler, if desired.
- Cut asparagus into 1-inch pieces.
- Set aside.
- Combine chicken broth, white wine, chopped shallots, pepper, and bell pepper in a saucepan.
- Bring to a boil; add asparagus.
- Reduce heat and simmer 5 minutes.
- Add cheeses and lemon juice; cook over low heat, stirring constantly, until cheeses melt.
- Set aside; keep warm.
- Cook pasta according to package directions, omitting salt and fat; drain.
- Place pasta in a serving bowl.
- Add asparagus mixture and sweet red pepper; toss gently.
- Serve immediately.
We'll use more goat cheese if we make this again. The neufchatel really neutralizes the flavor of the goat cheese as written.
This was a nice, simple dish that was quick to prepare on a hectic week night. We liked it. I substituted cream cheese for neufchatel, but otherwise followed all directions as stated. I thought the taste of the goat cheese and fresh lemon really came through in this dish. Thanks!
this was good. i made it with veggie broth and more goat cheese. thanks.