My Account

Creamy Lemon and Roasted Asparagus Shells

Creamy Lemon and Roasted Asparagus Shells
Prep time:
Cook time:
Total time:
Serves: 4
  • 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
  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.

Join our Pasta Revolution!