Pasta with Goat Cheese & Asparagus


Goat cheese is much easier to digest than regular cows milk cheese, which makes it a great option for people like me who have Lactose Intolerance.  It also has less fat and calories than regular cheese and is a great source of calcium and protein. Asparagus is one of those super greens loaded with nutrients like fiber and vitamins A, C, E & K. It’s packed with antioxidants and it may even help protect against certain types of caner. Add in the protein rich quinoa pasta and you’ve got a perfect, delicious, satisfying, nutritious & easy side dish or meal.


1 Pound Quinoa Pasta (or your favorite pasta)

1 Pound Slender Asparagus

5 oz. Log of Goat Cheese (broken into little pieces)

¼ Cup Olive Oil

1 Lemon

1 Tablespoon Grated Lemon Zest

2 Teaspoons Chopped Fresh Tarragon


Cut the asparagus into 1-inch pieces and set aside. In a medium pot cook the pasta. With 3 minutes left on the pasta add the asparagus. Drain pasta and asparagus reserving 1 cup of pasta water.

Meanwhile, combine the olive oil, lemon zest, tarragon & goat cheese in a large bowl. Add hot pasta and asparagus and mix well. Add a little pasta water if consistency is too thick. Season liberally with salt, pepper and lemon.

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