I’ve been staying up way, way too late lately.
First, it was a cookbook deadline. And other writing that…doesn’t write itself. Wouldn’t that be nice?
This week, it seems to be hockey keeping me up. Tuesday night my hockey game started at 9:30pm…45 minutes from home. Between the game, commute, wind down, and shower, I wasn’t crawling into bed until way too close to 1am. On a
school work night! I’m beginning to feel like I did in college – surviving on caffeine and a to-do list that never ends. One thing gets crossed off the list and another 6 get added.
Then last night, there was also hockey interfering with sleep.
Though we live half way between Detroit and Chicago, more-or-less, we didn’t get any of those games on our dish channels. Now that it’s the Stanley Cup Finals, I had to watch the Chicago vs. Boston game 1. Let’s just say, being on EST is not helpful for late sporting events. But it was well worth it when Chicago tied it up with 9ish minutes left in the 3rd….and then the game went into overtime.
By 11:20pm, the game was still tied at 3. I had to say, “Mercy,” shower, and collapse into bed.
Needless to say, by the time I stumble in the door at night, workouts have been…difficult, and dinners have had to be extremely simple, quick, healthy, and good. There’s nothing like being whipped, making dinner, and it’s not even good. In fact, that’s the absolute worst.
This recipe, however? It has most of my favorite ingredients. Goat cheese, asparagus, and spicy chicken or turkey sausage – I’m smitten with each and every one of those ingredients. If you are, too, you’re welcome!
2 bunches (about 2 lbs) asparagus, cut into 2-inch pieces
1 Tbsp olive oil
3 Tbsp unsalted butter, cubed
1/2 tsp kosher salt
1/4 tsp ground black pepper
5 links (1 lb) spicy chicken or turkey sausage
13 oz dry whole wheat pasta
4 oz goat cheese, softened
2 Tbsp Parmesan cheese
1/2 tsp garlic powder
Preheat oven to 450 degrees F. Line 2 baking sheets with parchment or foil and set aside.
Toss asparagus with olive oil and place on the baking sheet, leaving half of one of the sheets open. Top asparagus with salt and pepper.
Slice sausage into 1-inch rounds and add to the empty half of the baking sheet. Roast until asparagus is tender and sausage is cooked through, about 15-20 minutes.
Meanwhile, bring a large pot of water to a boil; cook the pasta until al dente, about 10-13 minutes. Reserve 1 1/2 cups of the cooking water; drain the pasta.
Whisk together the softened goat cheese, butter pieces, Parmesan cheese, and 1/2 cup of the pasta water. Season with garlic powder; whisk until smooth.
Return the pasta to the pot, and toss with the goat cheese mixture, asparagus, and chicken sausage. Add pasta water a few tablespoons at a time until a thin sauce coats the pasta.
Yield: 7 servings
Nutrition Information (per serving): 399 calories; 16.9 g. fat; 49 mg. cholesterol; 549 mg. sodium; 40.7 g. carbohydrate; 5.7 g. fiber; 22.0 g. protein; 3.9 g. sugar
Result: The tangy goat cheese goes a long way in this dish. The spicy sausage and hearty asparagus with the whole wheat pasta make for the perfect balance between healthy and indulgent. This meal comes together in about 25-30 minutes and makes a lot! Enjoy!
This week has been a doozie…bring on Friday!