Except when I get home from work/therapy/class at 9pm or its 95 degrees outside. Or I am just flat out feeling lazy. And that is when having recipes like this one on hand bails me out. The below is about enough for you and leftovers or you and a lucky second person. Check out both links for shirataki noodles in the post to be introduced to these wonders.
Lemon, Tarragon, Goat Cheese and Chive pasta
6oz dry gluten free pasta or 2 bag of shirataki noodles
1/4 - 1/2 cup reserved pasta water or hot water
1 teaspoon EVOO
~ 2 oz soft goat cheese
zest and juice of one large lemon
~ 1 tablespoon of dried tarragon (I like a little more. Go by your taste.)
~ 1/3 cup tablespoons of chopped chives
2 tablespoons gluten free grated parmesan cheese
If using gluten free pasta (I LOVE bionaturae!) throw on some water to boil with a pinch of salt. No need to waste the oil that most gluten free chefs will tell you is necessary, just stir it frequently to avoid sticking. If using shirataki, rinse very very very thoroughly under cold water and squeeze out excess.
While water is boiling for the pasta, do all your chopping. Combine all ingredients (except for goat cheese) in a large bowl. Crumble goat cheese over ingredients, not combining.
After pasta is done, pour it on top of sauce components and let sit for 30 seconds. Add a little bit of reserved pasta/hot water at a time to help combine and evenly distribute sauce components. Mix well, adding additional grated parm if desired.
Nutritional breakdown (using shirataki noodles):