Creamy Asparagus Pasta

Ingredients:

• 3/4 pound orecchiette or other pasta
• 1/4 cup extra-virgin olive oil
• 1/2 medium red onion, finely diced
• 3/4 pound medium asparagus spears, cut into 1/2-inch lengths
• 1/2 teaspoon crushed red pepper
• 2/3 cup low-sodium chicken or vegetable broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• Freshly ground black pepper
• 2-3 oz fresh goat cheese
• Freshly grated Parmesan cheese

In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 3-4 minutes. Add the pasta and the broth to the skillet along with the lemon juice and zest; season with freshly ground pepper. Cook, stirring, until the pasta and the asparagus are just tender, about 2 minutes. Add the goat cheese and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese. 2 large, or 4 small servings.