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Fusilli with Asparagus and Goat Cheese
shallot / lemon

Active: 30 min Total: 30 min
This quick skillet pasta with asparagus is packed with flavor thanks to shallot, lemon and creamy goat cheese.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Fusilli with Asparagus and Goat Cheese:
  • Shallots - 2, finely chopped
  • Spinach - 5 oz, chopped
  • Chives - 2 Tbsp, chopped
  • Asparagus - 1/2 lb
  • Butter - 1 Tbsp
  • Pasta, fusilli (or other fun-shaped pasta) - 1 lb
  • Goat cheese - 3 oz
  • Lemons - 1, zest and juice

Nutrition Facts

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Prep

  1. Shallots / Spinach / Chives - Prep as directed. (Can be done up to 3 days ahead)
  2. Asparagus - Slice into 2” / 5 cm long pieces.

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Make

  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until almost tender, ~7 minutes. Add asparagus and continue cooking until pasta is al dente, ~3 minutes more. Save 1 cup / 235 ml (for 4 servings; adjust accordingly if customizing) of salty, starchy pasta water before draining.
  2. Heat a skillet or non-stick pan over medium heat. Add butter. Once butter melts, add shallots and saute until transparent, ~ 2 minutes. Add spinach and cook, covered, until spinach wilts, ~3 minutes. Add pasta, asparagus, goat cheese and toss to combine. To form a creamy sauce, add reserved pasta water a bit at a time. Season with salt and pepper. Remove from heat and top with chives, lemon zest and a squeeze of lemon juice. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (116)
Gluten-free (7)
Paleo (16)
Vegetarian (10)

65 reviews

my sauce didn't quite work but this was lovely. will need to try again

By: Erica
Posted: May 16, 2021
Diet: Original
0 Helpful

We used Mahi Mahi for the fish and enjoyed it. The sauce was a bit thicker than expected, but still very tasty. Added a side of roasted radish and turnip with a parsley garlic butter based on fridge inventory.

By: Renee
Posted: May 11, 2021
Diet: Original
0 Helpful

The fish was delicious. I think I will do butter poached fish for the rest of my life. The sauce??? I don't know what happened there, but I tried it twice and it did NOT work. First, the 3 TB of butter + 1 TB flour did not make a thick paste, it made a buttery roux. I tried to get a thick paste the first time and ended up with burned roux. It was disgusting when I added wine, so that ended up in the trash. The second time I didn't try for a thick paste and just added wine after the flour was added, and it my buttery sauce clumped up and didn't become saucy at all - more like a wet dough. Total and complete failure. Good news is that the fish was delicious without the added butter. I had to sub orange (used all the strawberries for the croissant) and queso fresco (due to DH's food preferences) in the salad. I can see how it would have been much better with goat cheese & strawberries.

By: Angela
Posted: May 06, 2021
Diet: Original
0 Helpful

This was one of the biggest hits in my house! We ate every last bit of the fish.

By: Catherine
Posted: May 05, 2021
Diet: Gluten-free
0 Helpful

Very tasty, will make again for sure!

By: Caroline
Posted: Aug 23, 2016
Diet: Paleo
0 Helpful

Butter poached ANYTHING - yes please! Used shallots since I didn't have chives - sautéed in second portion of butter before adding the almond meal and it turned out great. Clean plates all around!

By: Judy
Posted: Mar 22, 2016
Diet: Paleo
0 Helpful