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Spring Vegetable Pasta with Goat Cheese

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A light and creamy pasta dish featuring fresh spring vegetables and tangy goat cheese. Bright, flavorful, and perfect for a quick and satisfying meal.

Ingredients

  • 12 oz pasta (penne or fettuccine)
  • 1 bunch asparagus, chopped
  • 1 zucchini, chopped
  • 1 cup peas
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 oz goat cheese
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup Parmesan cheese (optional)
  • 2 tbsp fresh herbs such as basil or parsley (optional)

Instructions

  1. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
  2. Heat olive oil in a large pan over medium heat and sauté garlic until fragrant.
  3. Add asparagus, zucchini, and peas, cooking for 5–7 minutes until tender.
  4. Add cooked pasta to the pan and toss to combine.
  5. Stir in goat cheese, lemon juice, and a splash of reserved pasta water until creamy.
  6. Season with salt and black pepper.
  7. Add lemon zest and optional Parmesan and herbs.
  8. Toss well and serve immediately.

Notes

  • Add grilled chicken, shrimp, or tofu for extra protein.
  • Swap vegetables like spinach or broccoli as desired.
  • Use ricotta or feta instead of goat cheese.
  • Add chili flakes for heat.
  • Reheat with a splash of water or broth to keep sauce creamy.

Nutrition

Find it online: https://thefamilycooking.com/spring-vegetable-pasta-with-goat-cheese/