This recipe is an adaptation of a recipe in Martha Stewart's Fresh Food Fast. I have to say, it is really fast.
I adjusted the amount of asparagus (original recipe called for 2 lbs), and butter (because...this is what I do. Unless I'm making brownies or biscuits, I cut down the butter).
Pasta with Asparagus and Goat Cheese
1 bunch asparagus (approx 1 lb): 1.97 (on sale!)
3/4 lb fusilli: 0.75
5 oz goat cheese: 2.49
2 T butter, divided: 0.13
salt and pepper to taste
Total: $5.16 for 6 servings (1.25 cups each). $0.86 per serving.
Remove woody ends from asparagus. Preheat oven to 425F. Toss asparagus with salt and pepper, and add 1 Tbsp butter on top. Roast 12 minutes in a rimmed cookie sheet, stirring at 4 min and 8 min. Remove from oven and cut into 1.5 inch pieces.
Cook pasta according to package directions. Save 1 cup cooking water before you drain the pasta. After draining pasta, put it back in the pot.
Place 1 Tbsp butter and all the goat cheese in a bowl. Add 2/3 to 3/4 cup pasta cooking water and stir until well blended. Add asparagus and sauce to the pasta. Salt and pepper to taste.
Wow, for something that only took 30 min, this was surprisingly good. And plenty of time to toss a salad.
3 comments:
This looks like a wonderful healthy dish. My kids will eat anything as long as it is on fun shaped pasta so this might help me get them to eat more asparagus. It's not curently a favorite of theirs.
My son loved it, but he likes food if he helps make it. So he helped me break the woody ends. He's only 4 though, easily swayed.
Fast and full of goat cheese? Sounds perfect to me!
Post a Comment