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recipe: penne with goat cheese and asparagus

February 1, 2010

I am all about easy-to-make dinners. No fuss, just simple and quick. This dish, aptly named penne with goat cheese and asparagus, is just that. Simple. Quick. Delicious!

I first tasted said dish at my friend Sara’s Boxing Day party. Let me tell you something about Sara: I’ve known her for about 20 years, she is an amazing person and a fantastic chef! She has a food blog that I follow and so should you – At her party, she served penne tossed with melted goat cheese and asparagus (with a hint of lemon), among other things. (A plea to Sara – can you please post your spaghetti and meatballs recipe??) I quickly fell in love with the flavor of goat cheese and knew that I had to make this for my husband.

Below is my version of Sara’s cooking. Give it a try and feel free to add your own twist to it!

Penne with goat cheese and asparagus


  • a small tub of goat cheese (room temperature)
  • penne pasta
  • asparagus
  • olive oil
  • 1 tsp lemon juice
  • salt and pepper

1. Put the oven setting to broil. Brush a metal pan with olive oil and place the asparagus on it, sprinkling some kosher salt and black pepper on the asparagus. Cook asparagus for a few minutes, then set aside 6-8 stalks (depending on how much asparagus you have). Cut the rest into 1-inch long pieces. Set these aside in a big bowl.
2. Cook penne according to box directions. When the penne is done, immediately put it into the bowl (with the asparagus).
3. Mix the goat cheese with the penne and asparagus, add salt and pepper to taste (if you so prefer), then add the lemon juice and mix well.
4. Serve with remaining asparagus stalks.

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