Ingredients
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1 (16 oz) box penne rigate
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1/2 lb asparagus, ends trimmed
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2 tbsp olive oil
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1/2 (15 oz) bag sugar snap peas, ends trimmed
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1/2 cup grated Parmesan cheese
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1/2 cup nonfat Greek yogurt, room temperature
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1/3 cup chopped green onions
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1 lemon
Steps
1
Bring a large pot of salted water to a boil on medium-high. Cook penne pasta until al dente. Meanwhile, lay 1 asparagus spear flat on a cutting board. Using a vegetable peeler, start at the bottom of asparagus and shave into long, thin strips. Repeat with remaining asparagus.
2
Heat oil in a large skillet on medium-high. Add snap peas and asparagus. Cook 3 to 4 minutes, until vegetables are tender but not too soft or mushy. Season with salt and pepper and set aside.
3
Drain pasta and transfer to a large bowl, reserving ½ cup pasta water. Add snap peas and asparagus to pasta along with Parmesan, yogurt and green onions. Zest 2 teaspoons lemon and stir into pasta. Drizzle in half of pasta water and toss to combine. Add additional pasta water as needed to make a creamy sauce. Season with salt and pepper, to taste. Garnish with more lemon zest, if desired.
