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
- Start by cooking pasta according to the package instructions. When approximately 3 minutes remain on the cooking time, add in the asparagus.
- In a medium bowl combine True Lemon juice, olive oil, and chopped basil. Crumble the goat cheese into the bowl, and add tomatoes.
- 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.
- 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.