You are here

Linguine With Asparagus And Goat Cheese

Healthycooking's picture
Ingredients
  Fresh asparagus 1⁄2 Pound
  Canned no salt added chicken broth 1⁄2 Cup (8 tbs), undiluted
  Chablis/Other dry white wine 1⁄4 Cup (4 tbs)
  Chopped shallots 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  Neufchatel cheese 4 Ounce, softened (Half Of 8 Ounce Package)
  Goat cheese 2 Ounce, crumbled
  Lemon juice 2 Tablespoon
  Linguine 8 Ounce, uncooked
  Thinly sliced sweet red pepper 1⁄2 Cup (8 tbs)
Directions

Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut asparagus into 1-inch pieces.
Set aside.
Combine chicken broth, white wine, chopped shallots, and pepper in a saucepan.
Bring to a boil; add asparagus.
Reduce heat, and simmer 5 minutes.
Add cheeses and lemon juice; cook over low heat, stirring constantly, until cheeses melt.
Set aside, and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a serving bowl.
Add asparagus mixture and sweet red pepper; toss gently

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Asparagus

Rate It

Your rating: None
4.336665
Average: 4.3 (15 votes)