(Re)bel

I'm rebelling against my healthy diet...because we have company and all. Anna's boyfriend is visiting and I decided to make the lovebirds a feast. A fattening, rich, carb-filled, FEAST. Well, I succeeded and masked it with some asparagus and broccoli. Here's my recipe for Shrimp Goat Cheese Pasta, adapted from **Smitten Kitchen's recipe.

Shrimp Goat Cheese Pasta

1 lb spiral pasta

1 lb asparagus, trimmed and chopped into 1" chunks

1 head baby broccoli, chopped

1/4 cup olive oil, plus 1 Tbs for shrimp

1 Tbs lemon zest

4 large basil leaves, chopped

5 oz log of goat cheese

1 clove of garlic, minced

1/2 tsp red pepper flakes

20 shrimp, deveined 

salt and pepper

*Cook pasta according to package. Add chopped asparagus and broccoli for the last 4 minutes. Strain and set aside.

*In the meantime, saute the shrimp in olive oil, garlic, and red pepper flakes.

*Add the shrimp, goat cheese, olive oil and chopped basil to the noodle mixture. Stir until the cheese is melted. Serve with bread, salad, and wine!


**http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/