Ingredients
Scale
- 1/2 lb penne pasta
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter
- 1 tsp fresh garlic, minced
- 1 cup asparagus, cut into bite-sized pieces
- 1/2 cup fresh English or snap peas, shelled
- 1–2 cups (packed) baby arugula
- Small handful of pea shoots (optional)
- Half of one small lemon, juiced and zested
- 3 oz goat cheese, crumbled
- 1/4 cup Parmesan cheese, plus more for serving
- 1 Tbsp flat-leaf Italian parsley, minced
- 1 Tbsp chives, minced
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook penne pasta until al dente, about 8-10 minutes, then drain and set aside.
- Heat olive oil in a skillet, add butter and minced garlic, and sauté until golden.
- Add chopped asparagus to the skillet and cook until slightly softened.
- Mix in shelled peas, baby arugula, and optional pea shoots, sauté for another 1-2 minutes, seasoning with salt and pepper.
- Add lemon juice and zest, stirring to combine.
- Combine the cooked pasta with the vegetable mixture.
- Top with goat cheese, Parmesan, parsley, and chives, and serve.
Notes
For added flavor, consider including roasted cherry tomatoes or bell peppers.
Adjust goat cheese quantity based on your preference for creaminess.
Ensure vegetables are seasoned for the best taste, and try using fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 12
- Cholesterol: 30