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Ingredients
| asparagus: 0.5 lb |
| chicken broth - low sodium: 1/2 cup |
| white wine: 1/4 cup |
| shallot onions (chopped): 1/4 cup (chopped) |
| black pepper: 1/4 tsp |
| neufchatel cheese: 4 oz (softened) |
| goat cheese: 2 oz (crumbled) |
| lemon juice: 2 Tbl (fresh) |
| red bell pepper (chopped): 1/2 cup (thinly sliced) |
Linguine With Asparagus and Goat Cheese
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Put water for linguine or spaghetti on to boil.
- Snap off tough ends of asparagus.
- Remove scales from stalks with a knife or vegetable peeler, if desired.
- Cut asparagus into 1-inch pieces.
- Set aside.
- Combine chicken broth, white wine, chopped shallots, pepper, and bell pepper in a saucepan.
- Bring to a boil; add asparagus.
- Reduce heat and simmer 5 minutes.
- Add cheeses 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 fat; drain.
- Place pasta in a serving bowl.
- Add asparagus mixture and sweet red pepper; toss gently.
- Serve immediately.