Lemony Goat Cheese Pasta

I spent the better part of the afternoon working in the yard and the garden. Four o'clock rolled around and I realized that I had yet to decide what was for dinner. The husband and the kids always ask what's for dinner upon arriving home. What to make, what to make?

I suddenly remembered a recipe in this months issue of Bon Appetit that consists of lemon, pasta, and goat cheese. Three of my very favorite foods, throw in some chicken and we have a quick and delicious weekday meal. ( you can even use the leftover chicken you have from last nights dinner!)

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Lemony Goat Cheese Pasta

adapted from Bon Appetit May 2009

Serves 4

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3 cups dried pasta ( rigatoni or penne)

6 ounces goat cheese

1/2 bunch of asparagus

1 cup cooked chicken

1 whole lemon

1 1/2 tsp. thyme

salt and pepper to taste

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Roast asparagus in 400 degree oven for 10-15 minutes until tender. Remove and set aside. Cook pasta according to directions. Drain and place back into pot. Crumble in all goat cheese into the pasta, slice lemon in half and add the juice of 1/2 a lemon. Stir to combine. Goat cheese should melt into pasta and become creamy.

Slice the roasted asparagus and chicken and add to pasta. Add the remaining ingredients, thyme, salt and pepper. Stir all ingredients together to combine.

Serve with lemon slices, and enjoy!!