When two cravings strike simultaneously—one for a weeknight pasta draped in a rich, savory sauce, and another for a meal that will leave you feeling full but not sluggish—make this recipe.
Ingredients
-
Kosher salt
- 8 oz.
penne pasta
- 2 tbsp.
unsalted butter or extra-virgin olive oil
- 8 oz.
asparagus, trimmed, cut into 2" pieces
- 1
large shallot, thinly sliced into rounds
- 2
cloves garlic, thinly sliced
-
Finely grated zest of 1 medium lemon (about 2 tsp.), divided
-
Freshly ground black pepper
- 1
(5.3-oz.) container plain Greek yogurt (preferably 5% fat or more)
- 4 oz.
feta (about 1 c.), crumbled into small pieces, plus more for serving
- 3 tbsp.
chopped fresh dill, divided
- 1/4 c.
coarsely chopped toasted walnuts
Description
- Step 1Bring a large pot of salted water to a boil. Cook pasta, stirring occasionally, until al dente according to package directions. Reserve 2 cups pasta water before draining.
- Step 2Meanwhile, in a large skillet over medium heat, melt butter. Add asparagus and shallot and cook, stirring occasionally, until slightly softened, about 1 minute. Add garlic and half of lemon zest; season with salt and pepper. Cook, stirring occasionally, until asparagus is bright green and tender and shallots are lightly caramelized, about 5 minutes more.
- Step 3Remove from heat and add pasta, yogurt, feta, 2 tablespoons dill, and remaining lemon zest, stirring to combine. Stir in pasta water a couple tablespoons at a time to thin sauce to desired consistency; season with salt and pepper.
- Step 4Divide pasta among plates. Top with walnuts, more feta, and remaining 1 tablespoon dill.
