Asparagus, Goat Cheese, and Lemon Pasta

I have been in the mood for a delicious and fresh, yet creamy pasta dish lately.  I came across this recipe by Bon Appetit and Smitten Kitchen and had to try it.  I've adapted it slightly to my own tastes.

This meal combines the rich, creamy flavor of goat cheese with fresh lemon and asparagus.  The base of the meal is whole-wheat pasta.  The result is a light and healthy-tasting meal.  And it's not just healthy, but really delicious and easy to make.  Enjoy each bite.

Ingredients:
1 lb. Whole-Wheat Spiral Pasta (Fusilli or Rotini)
1 lb. Asparagus, Cooked and Cut into 1 - 1 1/2" inch pieces
1/4 Cup Olive Oil
1 Tbsp. Lemon Zest
2 Tbsp. Lemon Juice
2 tsp. Dried Tarragon or 2 Tbsp. Chopped Fresh Tarragon (could substitute Marjoram or Basil)
1 5-6 oz Soft Goat Cheese Log (don't use crumbled--it won't melt correctly)
Sea Salt and Pepper, as desired (I used 1/2 tsp. each).
Parmesan Cheese, to Garnish (optional)

Directions:
1.  Cook pasta according to package directions (Note: You can cook the asparagus with the pasta, for the last 3-4 minutes of the pasta cooking time, if you are using fresh asparagus.  I used frozen asparagus, so cooked it separately from the pasta)..  Drain pasta, reserving 1 cup of the water.
2.  In a large bowl, combine cooked pasta, cooked asparagus, 1/2 cup of reserved water, olive oil, lemon zest, lemon juice, and tarragon.  Stir in the goat cheese, breaking it into small pieces as you add it in.  Stir well to combine.  Add more of the reserved water, if you need more moisture.  Season with sea salt and pepper, if desired.

Serve immediately.  Top with fresh sprigs of tarragon or Parmesan cheese.

Enjoy!

Tomato & Goat Cheese Tart

I tried this recipe out as an appetizer for a "gourmet" meal I made at home for Aaron and I's two-year Wedding Anniversary and LOVED it.  Thus, I'm sharing the recipe.  This recipe is really easy, tasty, light, and healthy.

Ingredients:
6 sheets Phyllo Dough (I used Athens)
Olive Oil or Butter Cooking Spray

2 Tbsp Olive Oil
1 (Globe--big round) Tomato, Sliced and Halved
2 - 2 1/2 oz Fresh Goat Cheese (I used Chavrie with herbs--in basic grocery stores)
2 tsp. Fresh Parsley
1 tsp. Garlic Powder

Directions:
1. Preheat Oven to 350 degrees.
2. Lightly spray a baking sheet with cooking spray.  Place one thawed layer of phyllo dough on the baking sheet.
3. Lightly spray the first phyllo pastry sheet with cooking spray.  Place another thawed layer of phyllo dough on top of the sprayed layer.  Continue until you have all 6 layers.
4. Evenly place the tomato slices on top of the dough.
5. Cut or tear the goat cheese into small pieces (roughly 1/2" x 1/2") and evenly scatter on the dough and tomatoes.
6. Drizzle with the 2 Tbsp. olive oil.
7. Sprinkle the dough with the parsley and garlic.
8. Bake for 15 minutes, or until the edges are lightly brown and the cheese is slightly melted.

Cut into 8 squares and enjoy!