Penne with Cherry Tomatoes Asparagus and Goat Cheese
Bright, fresh, and irresistibly creamy, this Penne with Cherry Tomatoes, Asparagus, and Goat Cheese is the perfect weeknight dinner or crowd-pleasing dish. Featuring tender al dente penne, blistered cherry tomatoes, and crisp asparagus, this pasta is elevated with the tangy richness of melted goat cheese and a hint of lemon zest. A drizzle of extra-virgin olive oil and aromatic minced garlic tie everything together in a light, flavorful sauce, while fresh basil adds a burst of herbal freshness. Optional red pepper flakes provide a subtle kick for those who crave heat. Ready in just 30 minutes, this vegetarian pasta recipe is a delicious one-pan wonder that's easy to prepare and even easier to savor. Whether you're hosting a gathering or enjoying a quiet meal at home, this dish delivers on taste, texture, and simplicity!
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Ingredients
- 12 ounces penne pasta
- 2 cups cherry tomatoes
- 1 bunch asparagus
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 4 ounces goat cheese, crumbled
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon lemon zest
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup reserved pasta water
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set pasta aside.
Step 2
While the pasta cooks, trim the woody ends of the asparagus and chop into 1-inch pieces.
Step 3
Heat a large skillet over medium heat and add the olive oil. Once hot, add the minced garlic and sauté for 1 minute until fragrant.
Step 4
Add the chopped asparagus to the skillet and cook for 3-4 minutes until tender-crisp. Stir occasionally.
Step 5
Add the cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften and blister.
Step 6
Season the vegetable mixture with salt, black pepper, and red pepper flakes (if using). Stir to combine.
Step 7
Reduce the heat to low. Add the cooked pasta to the skillet with the vegetables. Stir in the crumbled goat cheese and lemon zest, mixing until the cheese melts and creates a creamy sauce. If the mixture is too thick, add a splash of the reserved pasta water to loosen it.
Step 8
Remove the skillet from the heat and garnish the dish with the chopped basil leaves.
Step 9
Serve immediately, dividing the pasta among plates or bowls. Enjoy!
Nutrition Facts
| Serving size | (1389.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2050.3 |
| Total Fat 72.0g | 0% |
| Saturated Fat 22.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 60.7mg | 0% |
| Sodium 2920.5mg | 0% |
| Total Carbohydrate 283.0g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 15.4g | |
| Protein 76.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 379.5mg | 0% |
| Iron 25.0mg | 0% |
| Potassium 2458.2mg | 0% |
Source of Calories