Almost Cheeseless Pasta Casserole
Ingredients
The pasta
-
8
ounces
dried whole wheat pasta
-
1 ½
cups
butternut squash, peeled and sliced
-
3
handfuls
kale, chard, and/or spinach, loosely chopped
The sauce
-
2
cups
plain Greek yogurt
-
2
egg yolks
egg yolks
-
3
cloves
garlic, chopped
-
½
teaspoon
fine grain sea salt
The toppings
-
⅔
cup
sliced almonds, toasted
-
¼
cup
Kalamata olives, pitted and torn
-
scant ¼
cup
feta cheese, crumbled
-
¼
cup
fresh mint, chopped
Other
Instructions
- Preheat the oven to 400°F and prepare a baking dish with butter or oil and lemon zest.
- Boil water in a large pot, salt it generously, and cook the pasta until al dente. Stir in butternut squash and kale for the last 10 seconds of cooking.
- Drain the pasta, squash, and kale, then rinse with cold water to stop cooking.
- In a large bowl, whisk together yogurt, egg yolks, garlic, and salt.
- Combine the pasta mixture with the yogurt mixture and stir in half of the toasted almonds.
- Transfer the mixture to the prepared baking dish, sprinkle with olives and feta, and bake for 25-30 minutes.
- Serve warm, garnished with remaining almonds and chopped mint.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
80mg
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