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
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 seconds. Drain entire pot into a colander.
Blend yogurt, garlic, and egg yolk in a small bowl. Combine with pasta mixture and spoon into greased baking dish.
Top with feta, almonds, and olives.
Bake 35 minutes. Let stand 10 minutes then serve.
Calories: 330, Total Fat: 10g, Saturated Fat: 1g, Sodium: 500mg, Carbohydrates: 43g, Dietary Fiber: 6g, Protein: 18g