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Asparagus, Mushroom, and Sweet Bell Pepper Pasta with Goat Cheese

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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.















4 ounces pasta, fusilli
preferably whole wheat, or penne, or more as needed
1 tablespoon olive oil
1 small yellow onion
peeled and chopped
8 ounces asparagus
tough ends chopped, slice into 1-inch pieces
½ large sweet red bell peppers
or 1 small one, seeded, and cut into think strips,
2 cloves garlic
peeled and finely chopped, optional
½ cup walnuts
toasted, and tossed with 1 teaspoon maple syrup if desired
½ cup goat (chevre) cheese
crumbled, divided
1 tablespoon olive oil, extra-virgin
for drizzling, divided
½ tablespoon balsamic vinegar
for drizzling


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.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 56350% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 19g 19%
Dietary Fiber 7g 28%
Sugars g
Protein 35g
Vitamin A 36% Vitamin C 103%
Calcium 7% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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