Ingredients:
• 12 oz any short whole wheat pasta, dry (use GF for GF version)
• 1/2 – 1 cup pasta water
• 3 cups vegetable stock, low sodium
• 2 tbsp cornstarch
• 1 lb asparagus, trimmed & cut into 2″ long pieces
• 1 1/4 tsp salt
• 1 oz Parmesan cheese, grated
• 1/4 cup Greek yogurt, plain (I used 2%)
• 1 lemon, zest of and cut into slices
• 1 large garlic clove, crushed
• 1 bunch kale, cut into large pieces
• 1/2 cup basil, chopped
• Parmesan cheese and ground black pepper, for garnish (optional)
Directions:
- Cook pasta al dente as per package instructions. Reserve about 1 cup of pasta water and set aside.
- Preheat large deep skillet on medium heat, add 2 cups vegetable stock, whisking cornstarch until dissolved in remaining 1 cup of broth and adding to the skillet; bring to a boil. Cook until thickened a bit.
- Add asparagus and salt. Stir, reduce heat to low and cook for 4 minutes covered. Add Parmesan cheese and stir until dissolved.
- Remove from heat, add Greek yogurt, lemon zest and garlic; stir until smooth. At this point I added 1/2 cup reserved pasta water.
- Stir in kale, lemon slices and pasta. Add more pasta water if necessary.
- Sprinkle with basil and serve hot.
Store: Refrigerate in a glass airtight container for up to 2 – 3 days.
Weight Watchers members, I have put this recipe into the recipe builder and it is 7 FS points per serving. If you cut the amount of pasta by half it will lower the points per serving to 4. You could also use the Koniac Noodles and that would lower the points to 1 per serving.
Author: ifoodreal.com
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 servings
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