Asparagus, Mushroom, and Sweet Bell Pepper Pasta with Goat Cheese
This easy to prepare dish is an ideal dinner for busy weekdays. It's loaded with goodness. Feel free to use broccoli to replace asparagus.
preferably whole wheat, or penne, or more as needed
peeled and chopped
tough ends chopped, slice into 1-inch pieces
sweet red bell peppers
or 1 small one, seeded, and cut into think strips,
peeled and finely chopped, optional
toasted, and tossed with 1 teaspoon maple syrup if desired
goat (chevre) cheese
olive oil, extra-virgin
for drizzling, divided
Bring a large pot of salted water (½ tablespoon salt) to a boil over high heat.
Add the pasta and boil until it reaches desired constancy, 10 to 12 minutes.
Reserve ½ cooking water, then drain pasta and return to the same pot.
Toss with ½ tablespoon extra virgin olive oil, and cover with lid to keep warm.
While the pasta is boiling, add 1 tablespoon of olive oil into a medium nonstick skillet over medium high heat until hot.
Add the onions, stirring occasionally, and cook until the onions are softened and browned, about 6 minutes.
Stir in the asparagus and red bell peppers, and cook for 3 to 5 minutes or until tender but still crisp.
Add the garlic, and cook for another minute. Season to taste with salt and black pepper.
Remove from the heat, and add the veggie mixture into the pasta along with ¼ cup goat cheese.
Gently toss to combine, and season with more salt and black pepper if needed.
Divide among two serving plates, and top with walnuts, drizzle with remaining ½ tablespoon of extra virgin olive oil and balsamic vinegar.