In the summer, I frequently prepare this delightful and straightforward spaghetti meal that combines asparagus, goat cheese, and lemon. It is incredibly simple and can be prepared in just 15 minutes, making it a fantastic meal for a quick weekend lunch or midweek dinner.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (8 ounce) package spaghetti
- ½ pound asparagus, cut into bite-sized pieces
- 2 ounces chevre (soft goat cheese), crumbled
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh basil, or more to taste
- ½ lemon, zested and juiced
- salt and ground black pepper to taste
- 2 tablespoons grated Parmesan cheese, or to taste (Optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water.
- Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water; mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.
Nutrition Facts
| Calories | 688 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 7 g |
| Protein | 26 g |
| Saturated Fat | 9 g |
| Sodium | 310 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t get to finish my original rating.. I loved how quick and easy this was. I added some ricotta because didn’t have enough goat cheese and it still turned out great. Also used both asparagus and Brussels sprouts (cut in half) – yum! Adding veggies to the boiling pasta is genius! I made this as a side dish for fish so the lemon flavor worked well. Would make it again as main course.