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Goat Cheese, Lemon, and Asparagus Pasta

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Goat cheese, lemon and asparagus pasta is a tangy and refreshing Springtime dish

The wonderful vegetable known as asparagus is baaaaack!

Like many of you, I hoard a lot of magazines and cookbooks. What? I can’t help it! The fact that I have all these food magazines and cookbooks lying around the house, it’s surprising to me that every night I wonder “what am I going to make for dinner?” I’ll admit, though, most of the ones I’ve bookmarked are more involved with ingredients than I’d prefer to use on a weeknight. I’m all about quick and easy after work. I don’t have the time to whip up something fancy or go to the store to grab additional ingredients.

One trend I’ve noticed within food bloggers and food magazines is the use of goat cheese. I was determined to find an easy dish with goat cheese in it because after seeing various friends’ posts with goat cheese, I vowed I’d get a log of it myself and find something to make with it. I recently subscribed to Bon Appetit on my iPad and they included a pasta recipe book and within it was this goat cheese, lemon, & asparagus pasta. Easy! I had all the ingredients and it took no time to whip up after work. I threw in chicken for some protein but you can omit it if you aren’t a fan.

So now the question is: where have I been? Did I dig myself a hole & climb into it? I’ve never used goat cheese in cooking until this dish. And it was SO good. I love the consistency of goat cheese and how it coats everything to make it so creamy good. It’s so smooth and the lemon gives you that refreshing bite and tang. This is definitely a spring time dish to make one evening! It makes a lot so if you’re having dinner guests over and don’t want to stress about a difficult dish to make, make this one. It’ll seem as if you’re some kind of pasta pro ;)

Goat Cheese, Lemon, and Asparagus Pasta

A creamy, tangy, and delicious pasta!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Julie Chiou
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  • 1 pound of penne pasta
  • 1 pound asparagus, ends trimmed, and cut into 1 1/2 inch pieces
  • ¼ cup olive oil
  • 1 tablespoon finely grated lemon peel
  • 5 ounce log of soft fresh goat cheese, don't buy the pre-crumbled one
  • Salt and pepper, to taste


  • In a large pot, season water with salt and bring to a boil. Cook your pasta until al dente, about 7 minutes, then add in the asparagus and cook for 3 minutes longer.
  • Meanwhile, combine oil and oil in a large bowl and crumble the goat cheese in.
  • Drain the pasta and asparagus, while reserving 2 cups of pasta water. Add the hot pasta & asparagus to the cheese mixture. Add about 1/4 cup of the pasta water to the mixture as well. Toss to coat, adding more reserved liquid if it's too creamy or dry, by adding the water in 1/4 cup increments. I ended up adding almost 1 1/2 cups of the reserved liquid.
  • Season with salt and pepper to taste.

Recipe Notes

Source: Bon Appetit


This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Pasta
Cuisine: American
Keyword: easy pasta recipe
Recipe Rating


Thursday 31st of May 2012

Made this for dinner tonight. Turned out great!

Easy, light meal-


Thank you :)


Thursday 31st of May 2012

Glad everyone enjoyed it! One of my favorites. It's very refreshing!


Thursday 12th of April 2012

Yum, this looks delicious. Love the addition of the goat cheese, and that gorgeous fresh asparagus!


Thursday 12th of April 2012

Sometimes few perfect ingredients make memorable meals. ;).

Krissy's Creations

Thursday 12th of April 2012

What a GREAT dish! Love how easy and simple it is. And that it's creamy from the goat cheese and not heavy cream :)

Georgia @ The Comfort of Cooking

Thursday 12th of April 2012

My manivore probably wouldn't even notice that this doesn't contain any meat! It looks so delicious, Julie!