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Spring Veggie and Goat Cheese Spaghetti
Ingredients
2 c. whole milk
1 tbsp. extra virgin olive oil
12 oz. spaghetti or thin linguine
1 lb. asparagus, trimmed and sliced on an angle
1/4 c. frozen peas
4 oz. soft goat cheese, crumbled
3 tbsp. capers, drained
Snipped chives, for garnish
Directions
1. In deep 12-inch skillet, combine milk, oil, pasta, 2 1/2 cups water, 1/2 teaspoon salt and 1 teaspoon pepper. Heat to boiling on high, separating pasta with tongs occasionally.
2. Add asparagus and peas. Reduce heat to maintain simmer; cook 10 minutes or until pasta is almost al dente and most of liquid has been absorbed, stirring occasionally. Remove from heat. Stir in goat cheese, capers and 1/4 teaspoon salt until cheese has melted. Garnish with chives.
Nutrition information (by serving): About 535 calories, 24 g protein, 75 g carbs, 15 g fat (7 g saturated fat), 6 g fiber, 715 mg sodium
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