Linguine With Asparagus And Goat Cheese

Linguine With Asparagus And Goat Cheese

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Vicki Butts (lazyme)


This is so good. From Cooking Light.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 1/2 lb
    fresh asparagus
  • 1/2 c
    low-salt chicken broth
  • 1/4 c
    dry white wine
  • 1/4 c
    shallots, chopped
  • 1/4 tsp
  • 4 oz
    neufchatel cheese, softened
  • 2 oz
    goat cheese, crumbled
  • 2 Tbsp
    fresh lemon juice
  • 1/2 c
    red bell pepper, thinly sliced
  • ·
    linguine or spaghetti

How to Make Linguine With Asparagus And Goat Cheese


  1. Put water for linguine or spaghetti on to boil. 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.
  2. Combine chicken broth, white wine, chopped shallots, pepper, and bell 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; keep warm.
  3. Cook pasta according to package directions, omitting salt and fat; drain.
  4. Place pasta in a serving bowl. Add asparagus mixture and sweet red pepper; toss gently. Serve immediately.

Printable Recipe Card

About Linguine With Asparagus And Goat Cheese

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy

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