Lemon Basil Goat Cheese and Asparagus Pasta Recipe
Carbohydrates: 45.1 g
Fat: 9.7 g
Protein: 13.8 g
This lemon basil goat cheese and asparagus pasta is a light, satisfying summer dish that’s both healthy and easy to prepare. Whole wheat pasta provides fiber while roasted asparagus brings fresh seasonal flavor. A creamy goat cheese sauce brightened with lemon zest and juice combines with chopped basil for a fragrant finish. The recipe is versatile — you can add extra vegetables or reduce the pasta for a lighter plate. Ideal for weeknight dinners or casual entertaining, it comes together quickly and serves well warm or at room temperature.
Ingredients
- 1 lb whole wheat pasta
- 1 lb fresh asparagus, trimmed and chopped
- 5 oz goat cheese
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- ½ cup fresh basil, finely chopped
- 3–4 garlic cloves, chopped
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Cook the whole wheat pasta according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
- While the pasta cooks, line a baking sheet with foil and lightly oil it. Spread the chopped asparagus and the chopped garlic on the sheet, drizzle or mist with a bit of olive oil, then season with salt and pepper.
- Roast the asparagus and garlic in the preheated oven until the asparagus is tender and slightly browned, about 10–12 minutes, depending on stalk thickness.
- Drain the pasta and transfer it while hot to a large mixing bowl. Add the goat cheese, breaking it up as you add it so it melts into the pasta. Stir in the olive oil, lemon zest, lemon juice, and 1–2 tablespoons of the reserved pasta water to loosen the sauce. Add more pasta water as needed to reach a creamy consistency.
- Fold in the chopped basil and the roasted asparagus and garlic. Toss gently to combine and warm everything through. Taste and adjust with additional salt, pepper, or lemon if desired.
- Serve immediately. This pasta is best fresh but also works well at room temperature for picnics or potlucks.
Notes & Tips
Entire recipe yields 8 servings; a serving size is about 3/4 cup. Reserving pasta water is important: the starchy water helps the goat cheese form a silky sauce without becoming clumpy.
For a lighter meal, reduce the pasta by half and bulk up with extra vegetables such as zucchini, broccoli, or cherry tomatoes. If you prefer a richer sauce, increase the goat cheese slightly.
Roast the asparagus until just tender — you want a little bite left for texture. If you don’t have an oven available, quickly sauté the asparagus and garlic in a hot skillet with olive oil until tender-crisp.
Fresh basil is recommended for the best aroma and flavor; if using dried herbs, reduce the amount considerably. Leftovers keep well refrigerated for 2–3 days. Reheat gently, adding a splash of water or olive oil to refresh the sauce.
Nutrition
Calories: 319 kcal per serving
Carbohydrates: 45.1 g | Protein: 13.8 g | Fat: 9.7 g
Fiber: 6.3 g | Sugar: 3.6 g | Sodium: 73 mg
Saturated Fat: 4.7 g | Cholesterol: 19 mg | Potassium: 359 mg
Calcium: 150 mg | Iron: 3.4 mg
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