Pasta With Asparagus, Goat Cheese, And Lemon

• 1 (8 ounce) package spaghetti
• 1/2 pound asparagus, cut into bite-sized pieces
• 2 ounces chevre (soft goat cheese), crumbled
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh basil, or more to taste
• 1/2 lemon, zested and juiced
• salt and ground black pepper to taste
• 2 tablespoons grated Parmesan cheese, or to taste (optional)

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water.
2. Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water; mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.

chevre, olive oil, fresh basil, lemon, salt, parmesan cheese

Taken from www.allrecipes.com/recipe/262974/pasta-with-asparagus-goat-cheese-and-lemon/ (may not work)