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Goat Cheese with Pasta

I picked up a bunch of asparagus at the grocery store recently with no idea about what I was going to do with it.  I don’t really like asparagus but recently we were trying to eat healthier, so when I was in search of a lunch dish that wasn’t a sandwich, I turned to pasta with goat cheese and asparagus.  

Goat Cheese with Pasta

Not exactly a light lunch but I knew we were having a light dinner so it balances out, right? 😉

The combination of the creamy and tangy goat cheese with the still crunchy asparagus was perfection.  Adding lemon juice and zest along with tomatoes and parsley made for a really awesome lunch that came together in the time it took to cook the pasta.  

Reserving a little pasta water to add to the goat cheese made for an easy sauce, too.


  • ½ lb. pasta shapes
  • ½ lb. asparagus spears, trimmed, cut into 1½-inch pieces
  • zest and juice from ½  lemon
  • ¼ cup cherry tomatoes halved
  • 2 oz. goat cheese
  • 2 tbsp. parsley, minced
  • Kosher salt, to taste
  • black pepper, to taste (grind fresh pepper)


  1. Bring a large pot of salted water to a boil and cook pasta to package directions. During the final 3 minutes of cooking, add asparagus. Reserve about ½ cup hot pasta water.
  2. Drain asparagus and pasta. Run them under cool water for about 10 seconds (we need it to stop the cooking process, so 10 sec will be enough).
  3. Return pasta to the pot and place it back on the stovetop. Add lemon juice and zest, halved tomatoes, goat cheese, and parsley (or use other herbs, I also like cilantro). Stir to combine, adding pasta water as needed. Season to taste with salt and pepper.
  4. Heat gently if necessary before serving.
Goat Cheese with Pasta
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