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Ingredients

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

Description

Trying To Keep This Pasta Casserole Recipe On The Lighter Side, I Tossed A Rustic Farro Pasta In Yogurt That Had Been Beaten With A Bit Of Egg Along With Garlic, Toasted Almonds, Chard, Butternut Squash, And Olives. Baked Until Golden.

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