Tonight's Dinner

I'm making one of my favorite quick recipes for dinner tonight, creamy goat cheese pasta with roasted asparagus. This is another recipe from Martha Stewart's Everyday Food magazine and tv program.

I use olive oil or a spread such as Smart Balance instead of butter. I wouldn't use the Smart Balance with flax oil though because it can't stand up to the heat. Sometimes I'll add a tablespoon or two of dijon mustard which adds a nice flavor.

Serves 4 Prep time: 20 minutes Total time: 35 minutes

Ingredients:

2 bunches asparagus (2 pounds total), tough ends removed
4 tablespoons butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Here's what to do:

Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Yum.