Green Lentil Penne with Goat Cheese Sauce
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Green Lentil Penne with Goat Cheese Sauce Skinny Asparagus, Thyme, Balsamic Syrup, Olive Oil Fried Egg By Lori Hirsch Stokoe
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Green Lentil Penne with Goat Cheese Sauce
Print Recipe
Green Lentil Penne with Goat Cheese Sauce Skinny Asparagus, Thyme, Balsamic Syrup, Olive Oil Fried Egg By Lori Hirsch Stokoe
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Cook asparagus in salted boiling water for 1 minute. Drain and shock in an ice bath. Drain and set aside at room temperature.
  2. Cook penne according to package instructions, reserving some pasta water.
  3. Drain penne and place in a large bowl with crumbled goat cheese and 2 T. 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.
  4. Meanwhile, fry eggs sunny-side-up in 1 T. olive oil.
  5. Divide penne among 4 plates. Drizzle with balsamic syrup. Top with fried egg.
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