Directions:
- 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.
- Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife.
- With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking.
- Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
- Meanwhile, in a medium saucepan over medium-high heat, melt the butter.
- Blend in the flour with a whisk.
- Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens.
- Blend in the goat cheese and the lemon peel.
- Toss the spaghetti with the asparagus, sauce and half the Parmesan.
- Serve with the remaining Parmesan and freshly ground black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.43 Kcal (1212 kJ) | ||
| Calories from fat | 155.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.31g | 27% | |
|---|---|---|---|
| Cholesterol | 48.4mg | 16% | |
| Sodium | 670.95mg | 28% | |
| Potassium | 346.3mg | 7% | |
| Total Carbs | 16.02g | 5% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 16.24g | 32% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 7.5mg | 42% | |
| Calcium | 494.7mg | 49% | |
| Amount Per 100 g | |||
| Calories | 89.99 Kcal (377 kJ) | ||
| Calories from fat | 48.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 27% | |
|---|---|---|---|
| Cholesterol | 15.05mg | 16% | |
| Sodium | 208.6mg | 28% | |
| Potassium | 107.67mg | 7% | |
| Total Carbs | 4.98g | 5% | |
| Sugars | 0.93g | 12% | |
| Dietary Fiber | 0.93g | 12% | |
| Protein | 5.05g | 32% | |
| Vitamin C | 4.6mg | 24% | |
| Iron | 2.3mg | 42% | |
| Calcium | 153.8mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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