Fettucine with Asparagus and Goat Cheese

Ingredients
1 lb asparagus
2 cans chopped tomatoes, well drained
8 oz fettucine
2 tbsp. butter
2 tsp. garlic, minced
8 oz goat cheese
salt
pepper

Method
Remove woody ends of asparagus. Cut into 1- 1 1/2 inch pieces.
Boil Pasta
While pasta is cooking. Saute asparagus in butter 2-3 minutes. Add garlic and tomatoes and continuing cooking until asparagus is crisp tender. Crumble in goat cheese. Add cooked pasta and toss. Add pasta water to thin as needed. Add salt and pepper to taste.

I suppose you could use cream cheese instead of goat cheese. However, I like the tanginess of the goat cheese.