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Asparagus, Goat Cheese & Lemon Pasta with Pine Nuts & Chives

| 2 servings

Asparagus, Goat Cheese & Lemon Pasta with Pine Nuts & Chives

FREE BONUS: Click here to get access to a PDF of this recipe so you don’t lose it. You’ll get all the steps, as well as bonus Nutrition Facts with the amounts of calories, fat, carbs, protein, vitamins, and minerals in the meal!



Whether you are looking to lose weight or simply want to eat healthier, cooking a home-made meal like this one which uses fresh and whole ingredients is a great way to kickstart a new habit! Say goodbye to takeout, frozen meals, and junk food and say hello to tasty and nutritious real food.

“LOVED this one! The goat cheese made it so smooth and delicious and the pine nuts were really great on top.”

New to cooking and need a helping hand? Browse our highest-rated kitchen essentials, learn to cook from scratch, and save time and money with our grocery shopping guide.

Working 50+ hour weeks and don’t have the time to eat healthy? Then give our personalized meal planning service a try so you can cook quick, nutritious meals and still have time to relax and watch Netflix.

We hope you enjoy every bite of this meal! And if you’re cooking for one, simply store the leftovers for a brown bag lunch the next day.

Instructions:

  1. 1

    Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

    about 7 cups water 1 tbsp salt 6 oz | 170 g (2 ¼ cups) whole grain penne pasta
  2. 2

    Wash asparagus, snap off woody ends, and cut diagonally into 2 inch (5 cm) pieces. Add to pasta during the final 2-3 minutes of cooking time. Boil until bright green and tender-crisp.

    1 small bunch asparagus
  3. 3

    Wash lemon and grate 1 tsp of zest. Wash and chop chives into small pieces.

    1 lemon ½ small pkg chives
  4. 4

    Heat a small saucepan over medium heat.

  5. 5

    Add butter to saucepan and let it melt. Add flour and whisk until smooth.

    1 tbsp butter, unsalted 1 tbsp all-purpose flour
  6. 6

    Add broth and, stirring constantly, cook until sauce thickens, 2-3 minutes.

    4 fl oz | 118 ml (½ cup) vegetable broth
  7. 7

    Add zest, lemon juice, goat cheese, ½ of the chives (save the rest for garnishing), and salt. Stir until smooth. Remove from heat.

    juice of ½ lemon ½ (4 oz | 113 g) log goat cheese ½ tsp salt
  8. 8

    Drain pasta and asparagus and return to saucepan.

  9. 9

    Add sauce to pasta and toss.

  10. 10

    Cut remaining ½ lemon into wedges.

  11. 11

    To serve, place pasta in a bowl or on a plate. Garnish with pine nuts, remaining chives, freshly ground pepper, and lemon wedges. Enjoy!

    ⅛ cup pine nuts



FREE BONUS: Click here to get access to a PDF of this recipe so you don’t lose it. You’ll get all the steps, as well as bonus Nutrition Facts with the amounts of calories, fat, carbs, protein, vitamins, and minerals in the meal!

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