Rites of spring

This pasta dish is one of the ways that I greet the coming of spring.  For me, asparagus is one of the signs that spring is coming and the tangy goat cheese and crunchy asparagus make a very satisfying dinner without any meat.  Also easy because the 6 year old (who isn’t quite ready for asparagus and goat cheese) loves pasta with butter and Parmesan cheese so we all almost ate the same thing.

Pasta with asparagus and goat cheese

  • pasta of your choice (I used small shells)
  • 1 TB olive oil
  • 2 medium shallots, chopped
  • 1/4 tsp red pepper flakes
  • 1/2 lb asparagus (tough ends broken off and chopped into 1 inch lengths)
  • 1 tsp lemon zest
  • juice of 1/2 lemon
  • 2 oz goat cheese
  • grated Parmesan cheese

Cook pasta according to cooking directions.  Drain (reserve about 1/2 cup of cooking liquid.)

While pasta cooks saute shallots in olive oil until soft (about 2 – 3 minutes).  Add asparagus and red pepper flakes and cook, stirring until crisp and tender (about 7 – 8 minutes).

Add pasta and cooking water to pan with shallots and asparagus.  Stir in lemon zest, lemon juice and goat cheese to combine.  Serve with grated Parmesan cheese.

Springtime pasta

Springtime pasta



About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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