

Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
20 mins
Cal/Serv:
471
When two cravings strike simultaneously—one for a weeknight pasta draped in a rich, savory sauce, and another for a meal that will leave you feeling full but not sluggish—make this recipe. The secret to this pasta’s success? A tangy “cream” sauce made with rich Greek yogurt and salty feta that provides a bright contrast for the earthy, vegetal flavors of pan-fried asparagus. With a stacked cast of flavor heavy-hitters like sweet, lightly caramelized shallots, fresh dill, and toasty walnuts, this dish is every bit as satisfying as your other favorite creamy pastas.
What kind of yogurt is best for this dish?
You’ll want to use unflavored Greek yogurt for this dish, preferably with at least 5% milkfat. This dish can be made with 2% and even 0% milkfat, but the fattier the yogurt, the creamier (and ultimately better) the sauce. This recipe calls for 1 personal-sized (5.3-oz.) container of yogurt—Fage and Chobani both come in this size—but if you’re measuring from a large container and don’t have a scale, start with a heaping half cup. You can always add more as the pasta is coming together.
What herbs can I use besides dill?
Any tender fresh herb would do well in this pasta, but we think basil, mint, or parsley would be particularly good in dill’s place.
What can I use to top this besides walnuts?
Ideally you want something crunchy and rich to top this pasta, but this can be achieved without walnuts! Other toasted nuts like pistachios or almonds would certainly do the trick, as would toasted sunflower seeds or panko toasted in a pan with a glug of olive oil until golden.
Made this spring dinner? Let us know how it went in the comments below!
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Ingredients
Kosher salt
- 8 oz.
penne pasta
- 2 Tbsp.
unsalted butter or extra-virgin olive oil
- 8 oz.
asparagus, trimmed, cut into 2" pieces
- 1
large shallot, thinly sliced into rounds
- 2
cloves garlic, thinly sliced
Finely grated zest of 1 medium lemon (about 2 tsp.), divided
Freshly ground black pepper
- 1
(5.3-oz.) container plain Greek yogurt (preferably 5% fat or more)
- 4 oz.
feta (about 1 c.), crumbled into small pieces, plus more for serving
- 3 Tbsp.
chopped fresh dill, divided
- 1/4 cup
coarsely chopped toasted walnuts
Directions
- Step 1Bring a large pot of salted water to a boil. Cook pasta, stirring occasionally, until al dente according to package directions. Reserve 2 cups pasta water before draining.
- Step 2Meanwhile, in a large skillet over medium heat, melt butter. Add asparagus and shallot and cook, stirring occasionally, until slightly softened, about 1 minute. Add garlic and half of lemon zest; season with salt and pepper. Cook, stirring occasionally, until asparagus is bright green and tender and shallots are lightly caramelized, about 5 minutes more.
- Step 3Remove from heat and add pasta, yogurt, feta, 2 tablespoons dill, and remaining lemon zest, stirring to combine. Stir in pasta water a couple tablespoons at a time to thin sauce to desired consistency; season with salt and pepper.
- Step 4Divide pasta among plates. Top with walnuts, more feta, and remaining 1 tablespoon dill.
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