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Linguine With Asparagus And Goat Cheese

Recipe name:
Linguine With Asparagus And Goat Cheese

Recipe category:
Pasta

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Recipe details: Linguine with Asparagus and Goat Cheese

1/2 lb Fresh asparagus 1/2 c Canned no-salt-added chicken Broth, -- undiluted 1/4 cn Chablis or other dry white Wine 1/4 c Shallots -- chopped 1/4 ts Pepper 4 oz Neufchatel cheese, softened (1/2 8-oz pkg) 2 oz Goat cheese -- crumbled 2 tb Fresh lemon juice 1/2 c Thinly sliced sweet red Pepper -- (~1/2 small) [Put water for linguine or spaghetti on to boil.] Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegtable peeler, if desired. Cut asparagus into 1-inch pieces. Set aside. 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 cheese and lemon juice; cook over low heat, stirring constantly, until cheeses melt. Set aside; keep warm. Cook pasta according to package directions, omitting salt and far; drain. Place pasta in a serving bowl. Add asparagus mixture and sweet red pepper; toss gently. Serve immediately. Yield: 5 servings (284 cal per 1-cup serving) [2 servings; 3 with salad] Recipe By : Cooking Light Cookbook 1994

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Linguine With Asparagus And Goat Cheese

linguine with asparagus and is strange but it linguine with asparagus and goat cheese should be elaborated as soon as possible to thoroughly so I can decide for myself.