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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until starting to soften, about 5 minutes.

  • ½ tsp salt
  • 5 oz penne pasta

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 2 medium carrots
  • ½ small bunch asparagus
  • ½ small bunch fresh dill

• STEP 3

  Peel, trim, and halve carrots lengthwise, then cut crosswise into thin half-moons. Place in a medium bowl.

• STEP 4

  Snap (or cut) off woody ends of the asparagus; cut spears into 1-inch long pieces. Add to the bowl with the carrot, along with the peas.

  • 1 cup frozen peas

• STEP 5

  When the pasta is starting to soften, add veggies to the pan and stir for a few seconds. Continue to cook until pasta and veggies are fork-tender, 4-5 minutes more. (Reserve bowl for the next step.)

• STEP 6

  Meanwhile, shave dill leaves off the stems; discard stems and mince the leaves. Place in the reserved bowl.

• STEP 7

  Crumble goat cheese into the bowl with the dill.

  • 1 (4 oz) log goat cheese

• STEP 8

  When the pasta and veggies are done, drain in a colander and return to the pan. Add dill, goat cheese, oil, salt, and pepper, then set over medium heat. Cook, stirring constantly, until cheese is melted and sauce coats the pasta, about 30 seconds. Remove from heat.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 9

  To serve, divide pasta between plates or bowls. Enjoy!