1/2 cup siggi’s 4% plain yogurt
1 cup crumbled feta
1/4 cup parsley, roughly chopped
Juice of 1/2 lemon
Zest of 1 lemon
1 Tbsp olive oil, divided
2 cups chopped asparagus
1 lb package of penne pasta, cooked according to instructions
Additional feta, parsley, and red pepper flakes, for garnish
To make the sauce, add siggi’s yogurt, feta, parsley, lemon juice, lemon zest, and half of the olive oil to a small bowl and stir with a spoon to combine. Set aside.
Heat remaining olive oil in a sauté pan over medium heat. Add the asparagus and cook for 5 minutes, stirring occasionally, until bright green in color and just cooked. Transfer to a large serving bowl.
Add sauce and cooked pasta to the bowl and mix. Top with additional feta, parsley, and red pepper flakes, if desired.
This recipe is from our friend, Kelly Nardo.