Side Pannel
Linguine with Asparagus and Goat Cheese
Linguine with Asparagus and Goat Cheese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Pasta
Ingredients List
- 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)
Directions
[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]
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]
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