Ingredients:
12 ounces pasta
5 cups fresh baby spinach, roughly chopped
2 large shallots, peeled and chopped
4 cloves garlic, minced
1/2 cup Asiago cheese, grated
1/2 cup low-fat Greek yogurt
1/2 cup heavy cream
1/2 cup basil pesto, homemade or jarred
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
2 large eggs
Heat the oven to 350 degrees and lightly grease an 8x8 or 9x9-inch square baking dish with baking spray.
Bring a large pot of salted water to boil over high heat and add the pasta. Cook according to package instructions, drain, and set aside.
While the pasta is cooking, in a large bowl toss together the chopped spinach, shallots, garlic, and cheese.
In a separate bowl whisk together the yogurt, cream, pesto and eggs. Taste and add salt as desired, depending on the saltiness of the pesto. Stir in a generous quantity black pepper.
Stir the cooked pasta together with the spinach and shallot, then pour in the sauce and toss to coat. Spread in the prepared baking dish and top with extra cheese if desired.
Bake for 30 minutes or until golden-brown on top and lightly bubbling.
Let cool for 5 to 10 minutes then serve.
While the pasta is cooking, in a large bowl toss together the chopped spinach, shallots, garlic, and cheese.
In a separate bowl whisk together the yogurt, cream, pesto and eggs. Taste and add salt as desired, depending on the saltiness of the pesto. Stir in a generous quantity black pepper.
Stir the cooked pasta together with the spinach and shallot, then pour in the sauce and toss to coat. Spread in the prepared baking dish and top with extra cheese if desired.
Bake for 30 minutes or until golden-brown on top and lightly bubbling.
Let cool for 5 to 10 minutes then serve.
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