Goat Cheese Pasta with Roasted Asparagus
Creamy, tangy, and perfectly balanced, this Goat Cheese Pasta with Roasted Asparagus is a quick and elegant weeknight dinner that’s bursting with fresh flavors. Tender roasted asparagus pairs beautifully with al dente pasta, all coated in a luscious goat cheese sauce enriched with zesty lemon, garlic, and a hint of black pepper. The dish is finished with a drizzle of olive oil and optional Parmesan for a delightful depth of flavor. Ready in just 30 minutes, this vegetarian pasta recipe combines simplicity and sophistication, making it a perfect choice for busy evenings or casual entertaining. Serve it warm, and let its vibrant, spring-inspired flavors shine!
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Recipe Information
Ingredients
- 12 oz pasta (penne, fettuccine, or your choice)
- 1 lb asparagus spears
- 3 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 6 oz goat cheese (soft, plain)
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 0.5 cup pasta water (reserved)
- 2 garlic cloves (minced)
- 0.25 cup Parmesan cheese (grated, optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the tough ends off the asparagus spears, then place them on a baking sheet.
Drizzle the asparagus with 2 tbsp of olive oil, and sprinkle with 1 tsp of kosher salt and 0.5 tsp of black pepper. Toss to coat evenly.
Roast the asparagus in the preheated oven for 12-15 minutes, or until tender and slightly browned. Remove from the oven and set aside.
While the asparagus is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then reserve 0.5 cup of pasta water before draining.
In a large mixing bowl, combine the goat cheese, lemon zest, lemon juice, minced garlic, 0.5 tsp of kosher salt, and 0.5 tsp of black pepper.
Add the hot pasta directly to the bowl with the goat cheese mixture. Pour in the reserved pasta water a little at a time and toss until the cheese melts and forms a creamy sauce that coats the pasta evenly.
Slice the roasted asparagus into bite-sized pieces and gently fold them into the pasta.
Drizzle with the remaining 1 tbsp of olive oil and garnish with freshly grated Parmesan cheese, if desired.
Serve warm and enjoy your Goat Cheese Pasta with Roasted Asparagus!
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 9.9 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1059 mg | 81% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
