After three weeks of feeling pretty crummy from my never ending sinus infection and bronchitis, I am clearing up. The sun is shining. There are only 6 days of school left. Things are really looking up for a Tuesday. My disposition could be that of, and I quote from one of my students, "You're kind of like rainbows, unicorns, and chocolate today. That's pretty great Mrs. Nickel."
This recipe does not have rainbows, unicorns, or chocolate in it, but it is pretty great. Brown rice penne is tossed with sunny spring vegetables and a lemony yogurt sauce. The flavor tastes indulgent without the added calories. Pretty great for a Tuesday right?
Creamy Lemon Primavera
2 cups dried brown rice penne pasta
1 clove minced garlic
1 onion, finely chopped
2 cups mushrooms, sliced
1/2 cup frozen shelled edamame, thawed
1 cup asparagus, chopped
1/2 cup grated Parmesan cheese
1 1/2 cups reduced sodium chicken broth
1 cup plain non-fat Greek yogurt
Zest of one lemon
Juice of one lemon
Salt and pepper to taste
Spray a 9" x 13" baking dish with non-stick cooking spray. Set aside. Heat a large non-stick pan over medium-low heat. Spray with non-stick cooking spray. Add the garlic, onion, and mushrooms. Cook for 5 minutes, stirring occasionally. Remove from heat. In a large bowl, toss the penne pasta, mushroom and onion mixture, edamame, asparagus, and Parmesan cheese together to combine. Set aside. In a smaller bowl, whisk together the chicken broth, yogurt, lemon zest, lemon juice, salt, and pepper. Pour over the pasta mixture. Stir until combine and pour into the baking dish. Cover and store in the fridge until you are ready to serve. When you are ready to serve, preheat your oven to 350 degrees. Cover the dish with foil. Bake in the oven for 30-40 minutes. Remove from the oven. Toss the pasta slightly and let sit for 5-10 minutes before serving.