pasta - Linguine with Asparagus and Goat Cheese

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* Exported from MasterCook *

 

Linguine with Asparagus and Goat Cheese

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound fresh asparagus

8 ounces linguine -- uncooked

1/2 cup no-salt-added vegetable broth

1/4 cup dry white wine

1/4 cup chopped shallot

1/4 teaspoon pepper

3/4 package Neufchatel cheese -- (8-ounce)

2 ounces goat cheese -- crumbled

2 tablespoons fresh lemon juice

1/2 cup thinly sliced sweet red pepper

 

SuperQuick

Prep time: 10 minutes Cook time: 15 minutes

 

Snap off tough ends of asparagus. Remove scales from stalks with a vegetable

peeler, if desired. Cut asparagus into 1-inch pieces; set aside.

 

Cook pasta according to package directions, omitting salt and fat. Drain and

set aside.

 

Combine broth and next 3 ingredients in a saucepan; bring to a boil over

medium-high heat. Add asparagus. Reduce heat, and simmer, uncovered, 5

minutes. Add cheeses and lemon juice; cook over low heat, stirring

constantly, until cheese melts.

 

Place pasta in a serving bowl. Add asparagus mixture and red pepper; toss

gently. Serve immediately. Yield: 3 servings.

 

Per Serving:

 

Calories 520 Carbohydrate 65.4g Fiber 3.5g

Fat 19.2g Cholesterol 60mg Calcium 152mg

Protein 11.2g Sodium 467mg Iron 1.1mg

 

Exchanges: 2 Medium-Fat Meat, 2 1/2 Starch, 2 Vegetable, 1 Fat

 

For Goat Cheese Aficionados:

 

If you're a fan of goat cheese, you'll love the tangy flavor it adds to this

elegant pasta entree. A smaller serving makes a complementary side dish for

a simple beef or chicken entree.

 

Source:

" Cooking Light, Light and Easy Cookbook (ISBN 0-8487-1597-7) "

 

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Per Serving (excluding unknown items): 483 Calories; 15g Fat (28.1% calories

from fat); 20g Protein; 65g Carbohydrate; 3g Dietary Fiber; 41mg

Cholesterol; 188mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2

Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : original recipe uses chicken broth

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0