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Creamy Lemon and Roasted Asparagus Shells

Creamy Lemon and Roasted Asparagus Shells
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 box Banza shells
  • 2 tsp. olive oil
  • 5 garlic cloves, minced
  • ¼ tsp. red pepper flakes
  • ¾ cup chopped asparagus
  • ½ cup frozen baby peas, defrosted
  • 1 ½ Tlbs. lemon juice
  • 2 tsp. lemon zest
  • 5 oz. Chobani Greek yogurt
  • ½ cup grated parmesan cheese
  • ¾ tsp. salt
Instructions
  1. Heat a large pot of water to a rolling boil. Season to taste with salt. Cook pasta according to package directions. Drain and reserve starchy cooking liquid.
  2. Heat a large skillet to a medium heat. Add olive oil, garlic, and red pepper flakes, asparagus, and peas. Cook until garlic is softened and fragrant, about 1-2 minutes. Add lemon juice, lemon zest, yogurt, parmesan, and salt., stir to combine and then remove from heat. Add in pasta, toss to combine. Season to taste with salt and pepper.

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