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Linguine With Asparagus And Goat Cheese Recipe
|Fresh asparagus||1⁄2 Pound|
|Canned no salt added chicken broth||1⁄2 Cup (8 tbs), undiluted|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Neufchatel cheese||4 Ounce, softened (Half Of 8 Ounce Package)|
|Goat cheese||2 Ounce, crumbled|
|Lemon juice||2 Tablespoon|
|Linguine||8 Ounce, uncooked|
|Thinly sliced sweet red pepper||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1332 Calories from Fat 410
% Daily Value*
Total Fat 50 g77%
Saturated Fat 29.6 g148.1%
Trans Fat 0 g
Cholesterol 210.2 mg
Sodium 677.5 mg28.2%
Total Carbohydrates 154 g51.2%
Dietary Fiber 12.1 g48.4%
Sugars 16.9 g
Protein 64 g127.2%
Vitamin A 134.8% Vitamin C 234.2%
Calcium 77.9% Iron 65.7%
*Based on a 2000 Calorie diet
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut asparagus into 1-inch pieces.
Combine chicken broth, white wine, chopped shallots, and pepper in a saucepan.
Bring to a boil; add asparagus.
Reduce heat, and simmer 5 minutes.
Add cheeses and lemon juice; cook over low heat, stirring constantly, until cheeses melt.
Set aside, and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a serving bowl.
Add asparagus mixture and sweet red pepper; toss gently