Here’s a simple way to say “happy spring.” Do try this with goat cheese—the contrast of its slight bite and the mild flavor of asparagus is tantalizing.

　　

Ingredients

4 servings

　　10 to 12 ounces pasta, any short shape

　　12 to 16 ounces asparagus, preferably slender

　　2 tablespoons extra-virgin olive oil

　　3 to 4 garlic cloves, minced

　　1/2 cup crumbled goat cheese (such as Montrachet), grated fresh Parmesan cheese, or crumbled feta cheese

　　Salt and freshly ground pepper to taste

　　

Step 1

Cook the pasta according to package directions and drain.

　　

Step 2

Meanwhile, trim the woody ends from the asparagus spears and scrape any tough skin with a vegetable peeler (fresh slender spring asparagus usually needs no scraping). Cut the spears into 1- to 2-inch-long pieces.

　　

Step 3

Heat the oil in a large skillet and add the garlic. Sauté over low heat until golden, about 1 minute. Add the asparagus and a small amount of water. Cover and steam until the asparagus is done to your liking but still bright green.

　　

Step 4

Combine the pasta, asparagus mixture, and cheese in a serving container and toss well. Season with salt and pepper, and serve at once.

　　

Menu

Step 5

Pasta with Asparagus (this page)

　　

Step 6

Chickpea and Tomato Salad (page 42)

　　

Step 7

or

　　

Step 8

Chickpea Salad with Roasted Peppers (page 42)

　　

Step 9

Fresh Italian bread

　　

Step 10

Baby carrots and sliced red peppers

　　

nutrition information

Step 11

Calories: 244

　　

Step 12

Total Fat: 12g

　　

Step 13

Protein: 9g

　　

Step 14

Carbohydrate: 23g

　　

Step 15

Cholesterol: 25mg

　　

Step 16

Sodium: 321mg

　　The Vegetarian 5-Ingredient Gourmet