Asparagus and Goat Cheese Pasta


Main Courses, Meatless, Pasta / Wednesday, April 21st, 2010

My sister and I have April birthdays that are one day apart. Mom always referred to our birthday week as “Hell Week,” which I didn’t really understand until I got older and realized that, every few years, our birthdays, Tax Day and Easter all fell during the same week.

Hell, indeed.

I’m still not sure why Mama didn’t jump in the car in her nightgown and drive off into the night, like Vivi in “Divine Secrets of the Ya-Ya Sisterhood.”

Last weekend, we all got together at Mom’s to celebrate the birthdays. We nixed cake in favor of ice cream and all the toppings, so eight of us were packed in the kitchen, making banana splits and hot fudge sundaes and introducing my nephews to the miracle of Reddi-wip®.

Rowdy good fun.

But where was Mom?

Just outside all the craziness, I saw her in the living room, rocking my baby niece. A little piece of quiet in the midst of all the hell-raising.

But when that baby joins the rest of us, we might have to let the air out of Mom’s tires.

P.S. What does any of this have to do with Asparagus-Goat Cheese Pasta? Nothing. It’s just a simple, delicious meatless meal that I meant to share with you on Meatless Monday, only I never actually published the post. Blame it on the Reddi-wip®.

Asparagus-Goat Cheese Pasta

Adapted from “Real Simple”(May 2001)

Serves 4

  • 1 pound asparagus
  • 1/2 pound (8 ounces) thin spaghetti (preferably whole grain)
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1  14 1/2-ounce can chicken broth (or vegetable)
  • 4 ounces goat cheese (preferably flavored with herbs or garlic)
  • 1 teaspoon grated lemon peel
  • 1/2 cup grated Parmesan cheese
  1. Bring a large pot of lightly salted water to boil over high heat.
  2. Peel the asparagus stalks, and trim the ends. Cut the stalks into 2-inch pieces. Blanch in the boiling water 3 minutes or until bright green. With a slotted spoon, remove the asparagus and rinse under cold water. Set aside.
  3. Add the spaghetti to the boiling water, and cook according to the label directions. Drain.
  4. Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. Add the broth, and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
  5. Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.

13 thoughts on “Asparagus and Goat Cheese Pasta

  1. Of course I *just* made asparagus for a party last night! I have goat cheese and pasta… maybe I'll grab more asparagus today! Looks yummy!

  2. This sounds divine, can't get enough asparagus in the spring! and love your random story in the beginnning about sister birthdays!! my sister and I are born on the same day one year apart!

  3. Poor mom. She should have just served ice cream for your birthdays every year. I'm sure 8 year olds wouldn't have cared. That pasta, by the way, looks like a winner for late April.

  4. I have goat cheese. I have asparagus. I have pasta. Where was this post two hours ago when I was trying to come up with something for dinner? Well, okay, I have it now. Looks and sounds delightful. Can it be a whole year since we were talking about our birthdays being the same time? Guess so. I'm celebrating on Sunday instead of today as that is the soonest we can get everyone at a restaurant around the table at the same time. In the meantime, I opted for manicotti tonight as the whole goat cheese, asparagus, pasta thing escaped my notice. Next time!

  5. I hate to say it. But that does sound like hell week. Way too much to keep track of. Your mom had better take solace in your niece while she can!

    This looks delicious. I love how simple it is.

  6. My husband and his brother were both born RIGHT before Christmas. For those mothers not wishing to suffer the same fate, it's probably best not to have sex this month.

  7. Well I am pretty exctied that I have a log of goat cheese waiting to fufill it's got cheese existence, thanks – this recipe look wonderfully good but simple.

  8. I love this pasta. We also make it with peas or broccoli. I'm right with your mom. Both my kids are in April 11 days apart. Whew!

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