from Smitten Kitchen, adapted from Bon Appetit
Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick. (We did.)
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Serving Size: 1 Serving (1100g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2556 | ||
Calories from Fat: 713 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.2g | 106 % | |
Saturated Fat 34.8g | 174 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 112mg | 34 % | |
Sodium 768.1mg | 26 % | |
Potassium 2214.2mg | 58 % | |
Total Carbohydrate 361.9g | 106 % | |
Dietary Fiber 24.8g | 99 % | |
Sugars, other 337.1g | ||
Protein 100g | 143 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2556
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