27min prep: 3min cook: 24min
Take creamy Alfredo sauce to the next level with tangy goat cheese. So good!Notes:
- Swap asparagus for any vegetable like broccoli, peas, carrots or cauliflower or even a medley.
Ingredients
Produce
- Asparagus — 2 Cups
Cheese & Lunchmeat
- Goat Cheese — 4 Ounces
- Parmesan Cheese, Grated — 1 Cup
Dairy & Eggs
- Butter, Unsalted — 2 Tablespoons
- Heavy Cream — 2⁄3 Cup
Grains & Pasta
- Shell Pasta — 1⁄2 Pound
Spice & Baking
- Black Pepper
- Kosher Salt
Equipment
Appliances
- Stove Top
Cooking Equipment
- Chef’s Knife
- Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Pot, Large (4-6 QT)
Prep Steps
- Snap or cut the bottom end off each asparagus spear, then cut into 1/2 inch pieces to measure the indicated amount.
Cook Steps
- Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- Once water is boiling, add 1 tablespoon of salt and stir in the pasta. Cook until tender but with a slight bite, about 8 minutes, or according to the package instructions. Add asparagus to the pot after [5 minutes] or when there are just 3 minutes left to cook.
- Set pasta pot back over medium heat. Add butter. Once melted, add heavy cream, Parmesan cheese and goat cheese. Cook until cheese is melted and sauce is smooth and well combined. Season with salt and pepper to taste.
- Add pasta and asparagus to the cheese sauce. Stir to combine well, season with salt and pepper to taste, then remove from heat.
- Transfer goat cheese pasta Alfredo with asparagus to dinner plates. Serve warm!