Asparagus, goat's cheese and lemon combine to make this lovely and simple spaghetti dish. Due to its simplicity and the fact that it is ready in 15 minutes, this is a great recipe for a midweek supper or fast weekend lunch.
4 people made this
250g asparagus, cut in bite-sized pieces
2 tablespoons olive oil
1/2 lemon, zested and juiced
chopped fresh basil, to taste
50g soft goat's cheese, crumbled
salt and pepper, to taste
Parmesan cheese, grated (optional)
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Method Prep:5min › Cook:10min › Ready in:15min
Bring a large saucepan of salted water to the boil and cook spaghetti as instructed on the packet. Three minutes before the spaghetti is cooked to al dente, add the asparagus to the pasta. Drain pasta and asparagus and reserve some of the water.
Meanwhile, combine the olive oil, lemon zest, basil and goat's cheese in a large bowl. Add hot pasta, asparagus and some of the pasta water and mix well. Add salt, pepper and lemon juice to taste. Serve with Parmesan cheese (optional) sprinkled on top.