Asparagus Goat Cheese Toss
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
1 casserole
- Serves:
- 4
ingredients
- 1 lb pasta, fussli, penne, rotini (I used whole wheat penne which I had on hand)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 onion, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper (I always add more!)
- 1 red pepper, diced
- 1 1⁄2 lbs asparagus, woody ends snapped off and stalk cut into 1 inch pieces
- 1 cup soft fresh goat cheese, cubed
- 2 tablespoons fresh chives, chopped
- 1⁄4 cup fresh chives, chopped for garnish
directions
- In a large pot of boiling water, cook pasta for 10 to 12 minutes or until tender but firm. Drain and return to pot, reserving 1/2 cup cooking liquid.
- Meanwhile, in large skillet, heat oil over medium heat. Add garlic, onion, salt and pepper, red pepper and asparagus. Cover and cook, stirring occasionally until vegetables are softened. (approx. 5 minutes) Note: I cooked garlic and onion first, as I like my pepper and asparagus a bit on the crunchy side.
- Add 2 T chives; cook, uncovered for 3 minutes. Add cheese to pasta and toss well to coat, adding enough of the reserved cooking liquid to moisten if necessary. (I didn't bother.) Sprinkle with remaining chives.
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RECIPE SUBMITTED BY
keeneyfb
Canada