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How To make Linguine with Asparagus and Goat Cheese
1/2 lb Fresh asparagus
1/2 c Canned no-salt-added chicken
Broth,
undiluted 1/4 cn Chablis or other dry white
Wine 1/4 c Shallots :
chopped
1/4 ts Pepper
4 oz Neufchatel cheese, softened
(1/2 8-oz pkg) 2 oz Goat cheese crumbled
2 tb Fresh lemon juice
1/2 c Thinly sliced sweet red
Pepper :
(~1/2 small) [Put water for linguine or spaghetti on to boil.] Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegtable 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 cheese and lemon juice; cook over low heat, stirring constantly, until cheeses melt. Set aside; keep warm. Cook pasta according to package directions, omitting salt and far; drain. Place pasta in a serving bowl. Add asparagus mixture and sweet red pepper; toss gently. Serve immediately. Yield: 5 servings (284 cal per 1-cup serving) [2 servings; 3 with salad] Recipe By : Cooking Light Cookbook 1994
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For a written recipe and pictures : (this one has no asparagus or pine nuts)
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ONE POT Spicy Goat Cheese, Sausage, and Asparagus pasta recipe.
COOK WITH ME | Goat cheese linguine with salad + homemade croutons! ✨
Hi friends! I hope you enjoy this delicious goat cheese linguine recipe with salad + homemade croutons. ☺️ It really is one of our most recent favorites! ????
I N G R E D I E N T S (for 4 servings)
+ package of linguine
+ 2 onions
+ 6 cloves of garlic
+ 1 cup of cherry tomatoes
+ 1 lemon
+ 1cup of goat cheese
+ olive oil
+ 2 tablespoons of butter (or more)
+ baguette or bread of choice for croutons
+ lettuce for the side salad
+ fresh basil leaves (at least 6 leaves)
S P I C E S
+ onion powder
+ garlic powder
+ red pepper flakes
+ ground black pepper
+ sea salt
+ oregeno
D I R E C T I O N S
+ Chop onions, slice garlic, halve tomatoes, & halve the lemon
+ Sautee onions on medium-high heat. Once translucent, add garlic, cherry tomatoes, & spices (sautee until tomatoes are blistered)
+ Cook pasta according to your package directions
+ Preheat oven to 350 degrees
+ Pull apart bread for croutons, toss with oil, spices, + parmesan then spread on a parchment-lined baking sheet. Cook for 15-20 mins until golden
+ Once cooked, combine pasta and sauteed veggies. Top with fresh basil and goat cheese. You can also add more butter/oil to taste.
+ ENJOY! ????
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How to Make Goat Cheese Pasta | Local Love 101 | Whole Food Market
David Heininger of Black Mesa Ranch whips up an easy and delicious pasta with his famous Black Mesa Ranch artisinal goat cheese.
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How to Make Goat Cheese Pasta | Local Love 101 | Whole Food Market
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Lemony Pasta with Goat Cheese and Spinach | Everyday Food with Sarah Carey
Not only is this one of the speediest pasta recipes I've ever cooked, but it's also one of the most flavorful -- and most colorful! I really don't know how you could pack more greatness into a dish this easy.
Sarah's Tip of the Day:
To start, cook your spaghetti (get the water boiling right when you walk in the door -- even before you take off your jacket!). Once that's done, make a simple, two-ingredient sauce with goat cheese and a bit of reserved pasta water. Toss in the cooked pasta, some baby spinach, parsley, cilantro, and lemon zest; add toasted walnuts and you're ready to eat! Watch the video and you'll see why this is one of my favorite pasta dishes.
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Nutritional Info: Per serv (serves 4): 503 cal; 15 g fat; 21 g protein; 74 g carb; 8 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Lemony Pasta with Goat Cheese and Spinach | Everyday Food with Sarah Carey