One Pot Creamy Lemon Goat Cheese Pasta with Chickpeas and Asparagus
User Reviews
4.4
One Pot Creamy Lemon Goat Cheese Pasta with Chickpeas and Asparagus
Description
This recipe uses a single pan to cook pasta in vegetable broth and water, creating a flavorful base. Garlic is sautéed briefly to infuse the oil before adding liquids and pasta. As the pasta softens, asparagus and chickpeas are added on top to steam and cook during the final minutes, preserving their texture and freshness. A little broth remains to help form the sauce.
Goat cheese and Parmesan are stirred in off the heat with lemon juice and zest, lending the sauce a creamy, tangy, and savory character that contrasts the earthy chickpeas and crisp asparagus. Frozen peas added last retain their bright color and pop of sweetness. The dish results in a comforting yet fresh pasta dinner with a balance of creamy, zesty, and slightly nutty flavors.
It's recommendable to adjust seasoning with salt and freshly ground black pepper to taste, and mixing gently before serving to ensure the sauce coats all ingredients evenly.
This recipe can be adapted easily for gluten-free diets by substituting the pasta with a gluten-free variety.
Ingredients
- 1 teaspoon olive oil
- 2 teaspoons garlic minced
- 1 1/2 cups vegetable broth low sodium
- 1 3/4 cup water
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 10 ounces pasta I used fusilli
- 1 pound asparagus thin stalks, tough ends trimmed and cut into 2 inch pieces
- 15 ounces chickpeas rinsed and drained
- 3 ounces goat cheese cumbled
- 1/4 cup Parmesan Cheese shredded
- lemon zest and juice
- 1/2 cup peas frozen
Instructions
- Heat the olive oil in a 12 inch lidded pan or skillet over medium-high heat. Add the garlic and sauté 30 seconds then add in the broth and water and stir together.
- Season with salt and pepper to taste and bring to a boil. Add in the pasta and stir. Cover the pan with a lid and boil until fairly tender, stirring occasionally, about 8 - 9 minutes.
- Add the asparagus and chickpeas over top without stirring then cover with the lid and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender. There should be a little broth/water left after it's finished cooking, this will become part of the sauce. If needed, add more broth.
- Add in the goat cheese, parmesan cheese, lemon zest and lemon juice, stirring until melted and creamy. Stir in the frozen peas then remove from heat, cover and let rest a few minutes allowing the sauce to thicken slightly. Serve warm.
Notes
- For a gluten-free version, replace whole wheat pasta with gluten-free pasta.
- Be sure to trim tough ends from asparagus and cut into uniform pieces for even cooking.
- Stir in goat cheese and lemon juice off heat to preserve creaminess without curdling.
- Letting the pasta rest covered after cooking helps thicken the sauce further.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 91g | 30% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 14mg | 5% |
| Sodium | 199mg | 8% |
| Potassium | 758mg | 16% |
| Fiber | 14g | 56% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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