Penne & Asparagus in Goat Cheese Sauce
This is a lemony fresh pasta dish with a healthy “cream” sauce made without the cream. Served with asparagus pieces and arugula, this is an easy and delicious weeknight meal.
I am kind of on a goat cheese kick lately in case you guys didn’t notice. I used to hate goat cheese, true story. I think I was based on the smell, which I admit still isn’t the best thing. But I can get passed it now for the taste of this cheese. I’ve even put it in pancakes and let me tell you, it was good.
If you haven’t noticed a trend in a lot of my recipes by now, most of them have minimal ingredients and do not take very long to make. With our crazy schedules, no one’s got the time for long and difficult recipe’s. But, I love to cook and make sure that it’s something I do almost every single day. Not only does it help me balance out my diet, but it usually gives me leftovers that serve as lunches too. Besides the healthy meals, cooking at home saves me money from buying food when I am out and about all day. If you are one of the people who rarely cooks at home, I challenge you to try it two times this week. Just two. Make two heathy weeknight meals, and be sure to make enough for leftovers. Choose something that only takes 30 minutes, and find the time to make it. You will thank me, I promise.
Now back to this damn good penne. You should make it, and you should make it soon. If you don’t want to use whole wheat penne, try chick pea pasta. I bought some to try from Trader Joes and was a huge fan, it was kind of like white pasta’s cousin.
Enjoy my friends!
- 1 pound whole grain or chick pea penne, cooked according to package directions
- 1 bunch asparagus, cut into 1/2 inch pieces
- 1 tbsp olive oil
- 8 ounces goat cheese
- 1/2 cup almond milk
- 1/4 cup plain greek yogurt
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp crushed red pepper
- Juice of 1 lemon
- 4 cups arugula (optional, for serving)
- In a large skillet, heat the olive oil over medium high heat and add the asparagus pieces.
- Sautee, stirring consistently, until asparagus is softened and lightly browning (about five minutes).
- Lower the heat to medium and add the goat cheese, milk, yogurt, spices, and lemon juice.
- Stir the sauce and asparagus until its well mixed and the cheese is melted and creamy.
- Toss the cooked pasta through the sauce and serve over a bed of arugula (about 1 cup per plate. If you wish to flavor the arugula, I recommend you squeeze any extra lemon juice over it)
- Optional- top with extra lemon juice, lemon slices, or crushed red pepper for flavor.