One Pot Asparagus-Goat Cheese – Spaghetti

Thank goodness asparagus is now in season. Instead of making a pasta with a veggie on the side, here’s a dish that combines the two! What you’ll need:

  • 1/4 pound spaghetti (about 1/4 of a box)
  • 4-5 asparagus spears (more if thin)
  • 1 1/2 teaspoons olive oil
  • 1 clove garlic, peeled and smashed
  • 1 tablespoon goat cheese
  • 1 teaspoon dried basil
  • 1/2 lemon or lime
  • Salt and pepper to taste
  • Parmesan to serveIMG_7857

Fill a pot with water and salt it so it is “as salty as the sea.” Once this gets to a rolling boil, add the pasta and let cook for 1 minute less than it says on the box. While this is cooking, lets deal with the asparagus. With your asparagus, you’re going to want to take off the bottom 1.5 to 2 inches. The best way to do this is to start gently bending the asparagus at the bottom and let it break where it naturally would. Once this is done, if your asparagus is on the thicker side, take a vegetable peeler to the stalk and take off a little bit of the outside. If its thinner, don’t worry about that step. Cut the asparagus in to 1″ pieces. With 3 minutes left on the pasta, throw the asparagus in with it.FullSizeRender Once the pasta and asparagus are done, drain it but reserve the pasta water. Put the pot back on the stove and add olive oil. Once warm, throw in the garlic and let it sit until you can really smell it. At this point, crumble the goat cheese and throw it in along with the dried basil. Immediately add pasta, asparagus, and about 1/8 of a cup of the pasta water. Mix it all up and if it seems too dry or like it is sticking together, add more pasta water 1/8 cup at a time. When it is at a good consistency, squeeze in the juice of half of a lemon or lime, salt and pepper to taste, stir up, and serve. Top with parmesan cheese and enjoy!IMG_7862

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