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Mediterranean Pasta Casserole
Prep Time:
30 minutes
Cook Time:
35 minutes
Makes:
8 servings
Ingredients

1/2 lb. penne pasta, uncooked

1 1/2 c. butternut squash, cubed

3 c. baby kale

2 c. H-E-B Greek Yogurt

1 clove garlic, minced

1 egg yolk

1/4 c. reduced fat feta

1/2 c. sliced almonds

3 oz. Kalamata olives

1/2 tsp. salt

Directions


Preheat oven to 400°F. Lightly spray a baking dish with non-stick spray and set aside.
Bring a large pot of water to boil. Cook pasta according to package directions.
Just before draining pasta, add butternut squash and baby kale for approximately 30 second
s. Drain entire pot into a colander.
Blend yogurt, garlic, and egg yolk in a small bowl. Combine with pasta mixture and spoon i
nto greased baking dish.
Top with feta, almonds, and olives.
Bake 35 minutes. Let stand 10 minutes then serve.

Nutritional Information


Calories: 330, Total Fat: 10g, Saturated Fat: 1g, Sodium: 500mg, Carbohydrates: 43g, Diet
ary Fiber: 6g, Protein: 18g

Source


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