Lemony Goat Cheese Pasta

This is an easy and very tasty dish that smacks of goat cheese.  The lemon zest rounds off the flavor nicely.  I think that other vegetables could easily be substituted for the asparagus.  Adapted from Smitten Kitchen.


  • 1 pound spiral pasta (or whatever pasta you prefer)
  • 1 pound asparagus, stalks trimmed, cut into 1 inch chunks
  • 1/8 to 1/4 c olive oil
  • 1 T grated lemon peel
  • 2 T basil (or your herb of choice)
  • 5 oz soft, fresh goat cheese
  • 1/2 c grated Parmesan
  • salt and pepper to taste
  • lemon juice to taste


  1. Cook pasta in a large pot of boiling water until al dente, 3-4 minutes shy of the full cooking time on the package
  2. Add asparagus and cook until tender but still firm, about 2-3 minutes.
  3. Drain and reserve one cup of pasta water
  4. Combine olive oil, lemon peel, basil, and goat cheese in a large bowl, and mix until smooth.
  5. Add pasta and asparagus to goat cheese mixture, plus a couple T of pasta water, and toss until well incorporated.  Add more pasta water for a thinner sauce.
  6. Add salt, pepper, and lemon to taste.  Sprinkle with parmesian to serve.

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