Spring Veggie and Goat Cheese Spaghetti

Name: Spring Veggie and Goat Cheese Spaghetti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 c. whole milk; 1 tbsp. extra virgin olive oil; 12 oz. spaghetti or thin linguine; 1 lb. asparagus, trimmed and sliced on an angle; 1/4 c. frozen peas; 4 oz. soft goat cheese, crumbled; 3 tbsp. capers, drained; Snipped chives, for garnish

By The Good Housekeeping Test KitchenPublished: Feb 24, 2017

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Veggie Goat Cheese Spaghetti - Mother's Day Dinners

Mike Garten

Yields:

4 serving(s)

Active Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

A classic primavera pasta recipe, with fresh spring veggies, gets an upgrade with creamy, tangy goat cheese.

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Ingredients

2 cups whole milk
1 Tbsp. extra virgin olive oil
12 oz. spaghetti or thin linguine
1 lb. asparagus, trimmed and sliced on an angle
1/4 cup frozen peas
4 oz. soft goat cheese, crumbled
3 Tbsp. capers, drained
Snipped chives, for garnish

Directions

1. Step 1In deep 12-inch skillet, combine milk, oil, pasta, 2 1/2 cups water, 1/2 teaspoon salt and 1 teaspoon pepper. Heat to boiling on high, separating pasta with tongs occasionally.
2. Step 2Add asparagus and peas. Reduce heat to maintain simmer; cook 10 minutes or until pasta is almost al dente and most of liquid has been absorbed, stirring occasionally. Remove from heat. Stir in goat cheese, capers and 1/4 teaspoon salt until cheese has melted. Garnish with chives.

Nutrition information (by serving): About 535 calories, 24 g protein, 75 g carbs, 15 g fat (7 g saturated fat), 6 g fiber, 715 mg sodium

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