Weekly Recipe: Marathon Monday Asparagus-Goat Cheese Pasta

It’s Marathon Monday and we’re celebrating here at Parkside Commons! Whether you’re cheering on the runners at the finish line in Boston or following the elite on television, it’s one of the most exciting days of the year. 

Since runners are loading up on carbs, we thought it would be appropriate for our weekly recipe to include a must-have pre marathon meal, PASTA! If you try this out, be sure to share a photo on our Facebook or our Instagram! 

Ingredients

• 1 pound asparagus
• 1/2 pound thin spaghetti
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 14 1/2-ounce can chicken broth
• 4 ounces goat cheese
• 1 teaspoon grated lemon peel
• 1/2 cup grated Parmesan cheese
• freshly ground black pepper

Directions

1. Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces.
2. Blanch the asparagus in the boiling water for 3 minutes or until bright green and crisp-tender when tested with a small knife. Remove with a slotted spoon and rinse under cold water to stop the cooking.
3. Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
4. Meanwhile, in a saucepan over medium-high heat, melt the butter. Whisk in the flour.
5. Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
6. Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with pepper to taste and the remaining Parmesan.