Serves 6-8 as a side
More often than not pasta casseroles are deliciously cheesy affairs. The formula goes something like this - pasta, a bit of sauce, a pound of cheese. The cheese is the decadent glue that works to hold the rest of the casserole together. It's what helps to keep things moist. It's what calls me back for that second piece. There are few things I love more than a golden fork-full of oven-browned mozzarella straight off a hot slice of lasagna. But there is only so much I can take, and truth be told, I rarely cook or eat this way any more. It's too heavy, too much. I end up needing a nap...immediately. So, while I still bake the occasional pasta casserole, I'll typically enjoy it as a side dish, and I try to lighten things up as far as the ingredients go. In this case, to keep things moist and creamy I tossed a rustic farro pasta in yogurt that had been beaten with a bit of egg. In went plenty of garlic, toasted almonds, chard, butternut squash, and olives. Then I finished things off with a sprinkling of feta before baking until golden.
Recipe by 101 Cookbooks.
zest of one large lemon
8 ounces dried whole wheat pasta (penne or something comparable in size)
1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces
3 handfuls kale, chard, and/or spinach, loosely chopped
2 cups plain Greek yogurt (I use 2% here)
2 egg yolks
3 cloves garlic, chopped
1/2 teaspoon fine grain sea salt
2/3 cup sliced almonds, toasted
1/4 cup Kalamata olives, pitted and torn into pieces
scant 1/4 cup feta cheese, crumbled
1/4 cup fresh mint, chopped