Pasta with Asparagus Sun Dried Tomatoes and Goat Cheese
Creamy, vibrant, and bursting with Mediterranean-inspired flavors, this Pasta with Asparagus, Sun-Dried Tomatoes, and Goat Cheese is a quick and easy dinner that feels gourmet. Tender asparagus and sweet, tangy sun-dried tomatoes are sautéed in garlic-infused olive oil, then tossed with al dente pasta and crumbled goat cheese to create a luscious, creamy sauce. Fresh basil and optional Parmesan add the perfect finishing touch to this one-pan wonder, which comes together in just 30 minutes. Perfect for weeknights or casual entertaining, this dish is a delightful balance of earthy, savory, and slightly tangy flavors that will keep you coming back for more.
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Recipe Information
Ingredients
- 12 ounces Pasta (e.g., penne or fusilli)
- 1 pound Asparagus
- 0.5 cup Sun-dried tomatoes (packed in oil, drained and chopped)
- 4 ounces Goat cheese (crumbled)
- 3 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 cup Grated Parmesan (optional, for garnish)
- 2 tablespoons Fresh basil leaves (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, wash and trim the tough ends of the asparagus. Cut the asparagus into 2-inch pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the asparagus and a pinch of salt. Sauté for 5-6 minutes until the asparagus is tender-crisp. Transfer the asparagus to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the chopped sun-dried tomatoes and cook for another minute.
Lower the heat to medium-low and stir in the cooked pasta, reserved pasta water, and crumbled goat cheese. Stir continuously until the goat cheese melts and creates a creamy sauce that coats the pasta.
Add the sautéed asparagus back to the skillet and toss everything together. Season with salt and freshly ground black pepper to taste.
Serve the pasta immediately, garnished with grated Parmesan (if using) and chopped fresh basil leaves for added flavor.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4135 mg | 180% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 29.5 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 893 mg | 69% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2857 mg | 61% | |
*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.
