Mid-Week Quickie: Goat Cheese & Asparagus Mac & Cheese

This is a super fast and easy mid-week recipe with almost no cleanup.  It took about 20 minutes start to finish and used one pot and one bowl – doesn’t get much better than that.  This recipe originally came from Smitten Kitchen, but I made a few changes.  Here you go!

ingredients (serves 2)
1/2 lb whole wheat gemelli pasta
1 small lemon
1/2 lb asparagus
1/2 red bell pepper
sugar snap peas or broccoli
1 bunch spinach, rinsed
about 3 oz goat cheese (half of a 5.5 oz log)
2 tbsp olive oil

instructions

1. boil water in a big pot.  add 1/2 tsp salt and the pasta to the boiling water.

gemelli – if you haven’t had it, try it – so good for cheesy pastas!

2. prep your veggies.  snap the hard ends off the asparagus by bending the stalk and letting it break naturally.  then cut the asparagus stalks into thirds or quarters.

3. cut the bell pepper into strips, cut the stems off the spinach, and snap the hard ends off the peas.  if you’re using broccoli, cut it into bite-sized pieces.

4. when the pasta has 3 minutes left to cook, add the asparagus, red pepper, peas and broccoli.  2 minutes later add the spinach.

5. when the spinach wilts, drain the whole pot, reserving about 1/2 c. of the cooking water.

5. in a large bowl, combine the goat cheese, a splash of pasta water (about 1/4 c), olive oil, zest of the lemon, and the juice of half the lemon.

6.  with a fork, mash the goat cheese into the liquid until the mixture is smooth.

you caught me – i switched to a big bowl when i realized that trying to mix this in a little bowl was about to spell disaster.

7.  when the mixture is smooth, add the pasta and vegetables to the bowl, and toss to combine, making sure you scoop up the goat cheese sauce from the bottom to really coat the pasta.

mmm.
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One response to “Mid-Week Quickie: Goat Cheese & Asparagus Mac & Cheese

  1. This looks beyond heavenly. Goat cheese + mac n cheese? This sounds like a match made in heaven.

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