Laughing cow cheese is extremely versatile – don’t limit yourself to cheese and crackers! This recipe originally uses goat cheese, and while goat cheese is delicious, it is higher in fat. This is a perfect light recipe for spring because it utilizes in-season Asparagus. The touch of parmesan added at the ends just provides a little bite to a very smooth dish.
Serves 4 at 340 calories
A little more than half a box of whole wheat pasta (2oz of pasta per person)
2 tablespoons olive oil
5 wedges laughing cow cheese (light creamy Swiss)
3 tablespoons chopped tarragon
One bunch asparagus, chopped into 2 inch pieces (approximately 2 cups)
2 Tablespoons grated parmesan
Bring water to a boil. In the meantime, combine olive oil, the zest of one lemon, and the chopped tarragon in a big serving bowl.
Put pasta into the boiling water and boil for approximately 9 minutes. Add chopped asparagus to the boiling water and continue cooking both the pasta and asparagus together for 3 minutes. Pasta should be al dente.
Reserve ½ cup of pasta water and add pasta asparagus combo to the bowl with the goat cheese mixture. Mix until evenly coated. Top with a SMALL squeeze of lemon (not the whole lemon or it will overpower it). Pour in a little pasta water if it’s too dry. Grate with a small amount of parmesan cheese and serve immediately.