3 ratings

Green Lentil Penne With Goat Cheese Sauce

A healthier spin on pasta

Recipe Courtesy of Explore Cuisine

Pasta is always a convenient dinner option, but traditional noodles are caloric and offer few nutritional benefits. Legume-based pastas add extra fiber, protein, and iron to traditional pasta dishes. Balsamic vinegar, fresh thyme, and goat cheese makes this recipe really pop.  


For the Green Lentil Penne With Goat Cheese Sauce

  • 8 Ounces penne pasta, such as Explore Cuisine's Green Lentil Penne
  • 1/3 Pound asparagus tips, about 3" long
  • 2 Ounces goat cheese
  • 3 Tablespoons olive oil, divided
  • 1/2 Teaspoon fresh thyme, chopped
  • 1/3 Cup hot pasta water, reserved
  • Salt and pepper to taste
  • 4 Eggs
  • Balsamic syrup, for garnish


For the Green Lentil Penne With Goat Cheese Sauce

Cook asparagus in salted boiling water for 1 minute. Drain and shock in an ice bath. Drain and set aside at room temperature.

Cook penne according to package instructions, reserving some pasta water.

Drain penne and place in a large bowl with crumbled goat cheese and 2 tablespoons olive oil, toss to coat. Add enough hot pasta water to make a smooth creamy sauce. Season with thyme, salt and pepper. Gently fold in the asparagus.

Meanwhile, fry eggs sunny-side-up in 1 tablespoon olive oil.