True Lemon, Asparagus & Goat Cheese Rotini

True Lemon asparagus goat cheese rotini in a wooden bowl

This fresh and delicious pasta dish is light, lemony, and perfect for spring and summertime when asparagus is in season.


1 pound rotini (spiral-shaped pasta) – use brown rice rotini if making gluten-free
1 pound slender asparagus spears, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
6 packets of True Lemon dissolved in 3 tbsp of water
1 small container cherry tomatoes, sliced lengthwise
2 tsp chopped fresh basil plus sprigs for garnish
5 1/2 oz log soft fresh goat cheese, or crumbled blue cheese
salt and pepper to taste

  1. Start by cooking pasta according to the package instructions. When approximately 3 minutes remain on the cooking time, add in the asparagus.
  2. In a medium bowl combine True Lemon juice, olive oil, and chopped basil. Crumble the goat cheese into the bowl, and add tomatoes.
  3. Drain the asparagus and pasta and reserve 1 cup of the cooking liquid. Add the pasta, asparagus, and 1/4 cup of the cooking liquid into the bowl with the True Lemon mixture, cheese, and tomatoes. Toss the pasta to coat with the mixture, adding more liquid as needed.
  4. Season the pasta to taste with coarsely ground pepper and salt. Transfer the pasta to a shallow serving dish and garnish with additional fresh basil and serve.