Al fresco pasta

The weather has been delightful so we ate outside last night and again tonight.  I love this pasta dish in the spring when asparagus is so delicious.  I had some leftover goat cheese in the fridge and wanted to use it before it went bad and pasta is a bonus for us because Samantha likes it too (not with asparagus and goat cheese but with red sauce).

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 sauté shallots and red pepper flakes in olive oil until shallots are soft (about 2 – 3 minutes).  Add asparagus 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.

Al fresco

Al fresco

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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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