Penne with Cherry Tomatoes Asparagus and Goat Cheese
Bright, fresh, and irresistibly creamy, this Penne with Cherry Tomatoes, Asparagus, and Goat Cheese is the perfect weeknight dinner or crowd-pleasing dish. Featuring tender al dente penne, blistered cherry tomatoes, and crisp asparagus, this pasta is elevated with the tangy richness of melted goat cheese and a hint of lemon zest. A drizzle of extra-virgin olive oil and aromatic minced garlic tie everything together in a light, flavorful sauce, while fresh basil adds a burst of herbal freshness. Optional red pepper flakes provide a subtle kick for those who crave heat. Ready in just 30 minutes, this vegetarian pasta recipe is a delicious one-pan wonder that's easy to prepare and even easier to savor. Whether you're hosting a gathering or enjoying a quiet meal at home, this dish delivers on taste, texture, and simplicity!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 cups cherry tomatoes
- 1 bunch asparagus
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 4 ounces goat cheese, crumbled
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon lemon zest
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set pasta aside.
While the pasta cooks, trim the woody ends of the asparagus and chop into 1-inch pieces.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped asparagus to the skillet and cook for 3-4 minutes until tender-crisp. Stir occasionally.
Add the cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften and blister.
Season the vegetable mixture with salt, black pepper, and red pepper flakes (if using). Stir to combine.
Reduce the heat to low. Add the cooked pasta to the skillet with the vegetables. Stir in the crumbled goat cheese and lemon zest, mixing until the cheese melts and creates a creamy sauce. If the mixture is too thick, add a splash of the reserved pasta water to loosen it.
Remove the skillet from the heat and garnish the dish with the chopped basil leaves.
Serve immediately, dividing the pasta among plates or bowls. Enjoy!
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 283.0 g | 103% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 15.4 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2458 mg | 52% | |
*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.
