Perfect for summer, this Goat Cheese and Asparagus Pasta is healthy, delicious and so easy to make. The goat cheese and basil make for a lovely sauce over the high fiber pasta.

And the touch of lemon adds just the right kick to bring it all together. You can easily bulk up this Weight Watchers pasta recipe with more vegetables, if you’d like.

In fact, the next time I make it, I may use half the pasta but add in some zucchini and/or broccoli, and then increase the amount of goat cheese. But if you are really craving those carbs, the recipe is fantastic as is. It’s really a very versatile pasta dish and the possibilities of what you can do with it are endless.

TRY THIS RECIPE
Starbucks Bottled Low Calorie Iced Coffee - 1 Point

And it’s such an easy summer recipe that doesn’t take much time or effort.

goat cheese asparagus pasta

LEMON BASIL GOAT CHEESE AND ASPARAGUS PASTA

This lively summer pasta recipe has it all…creamy goat cheese sauce over high fiber pasta and fresh roasted asparagus. And it’s all highlighted with a bright lemon-basil essence that is just divine.
from votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 8 servings
Calories 319 kcal

Ingredients
  

  • 1 lb whole wheat pasta
  • 1 lb fresh asparagus (trimmed and chopped)
  • 5 oz goat cheese
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 cup fresh basil (finely chopped)
  • 3-4 garlic cloves (chopped)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

  • Prepare pasta according to package instructions. Preheat oven to 425 degrees.
  • In the meantime, line a baking sheet with aluminum foil and mist with non-fat cooking spray or an olive oil mister. Place asparagus and garlic on the baking sheet and then mist it with the cooking spray or olive oil mister. Season with salt and pepper.
  • Place in oven and roast until asparagus is slightly tender, about 10-12 minutes.
  • Drain pasta and reserve 1 cup of pasta water.
  • Place hot pasta into a large bowl, and add in goat cheese (breaking it up as you put it in), olive oil and lemon zest and lemon juice, along with a tbsp or two of the pasta water. Stir to combine.
  • Now mix in basil, roasted asparagus and garlic, and toss to combine. Season with additional salt and pepper. Serve immediately.

Notes

Entire recipe makes 8 servings
Serving size is about 3/4 cup
Each serving = 7 Points*
*based only on ingredients with an SP Freestyle value

Nutrition

Calories: 319 kcalCarbohydrates: 45.1 gProtein: 13.8 gFat: 9.7 gSaturated Fat: 4.7 gCholesterol: 19 mgSodium: 73 mgPotassium: 359 mgFiber: 6.3 gSugar: 3.6 gCalcium: 150 mgIron: 3.4 mg
TRY THIS RECIPE
Beet Salad Recipe with Goat Cheese – 2 Points

Comments are closed.