Try this Fusilli with Asparagus, Lemon, and Goat Cheese recipe, or contribute your own.
Suggest a better descriptionPrepare fusilli in salted water according to package directions. While it cooks, heat a tablespoon of olive oil and the butter in a skillet until butter is melted. Add asparagus in an even layer; cover and cook for 3 minutes. Season with salt and pepper. Increase the heat and continue cooking, stirring occasionally, until lightly browned, about 3 - 4 minutes. Meanwhile, zest and juice the lemon, straining out the seeds. Roughly chop the pistachios. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta, lemon zest, and lemon juice to the asparagus. Crumble the goat cheese and stir into the pasta. Stir in half the reserved pasta water, adding more if the pasta looks dry. Season with salt and pepper. Transfer pasta to a serving bowl; top with pistachios and parmesan cheese.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 284 | ||
Calories from Fat: 97 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 66mg | 20 % | |
Sodium 150.6mg | 5 % | |
Potassium 289.9mg | 8 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 34.2g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 284
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