Goat Cheese pasta with Roasted Asparagus

By maxsmama

Calories: 294.7
Total Fat: 8.5 g
Cholesterol: 0.0 mg
Sodium: 56.1 mg
Total Carbs: 55.4 g
Dietary Fiber: 8.9 g
Protein: 9.0 g

Ingredients

• 2 bunches asparagus (2 pounds total), tough ends removed
• 3 tablespoons margarine, cut into small pieces
• 1 tbsp olive oile
• 12 ounces cavatappi or other short wheat pasta
• 3.5 oz. crumbled soft goat cheese

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon olive oil, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta.