12 ounces spinach pasta
5 ounces fresh baby spinach, roughly chopped, about 5 cups
2 large shallots, peeled and chopped
4 cloves garlic, minced
2 ounces Asiago cheese, grated
4 ounces raw chicken breast, finely chopped, optional
1/2 cup low-fat Greek yogurt
1/2 cup cream
1/2 cup basil pesto, homemade or jarred
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
2 large eggs
Heat the oven to 350°F and lightly grease an 8x8 or 9x9-inch square baking dish with olive oil or baking spray. Bring a large pot of salted water to boil over high heat and add the spinach pasta. Cook according to package instructions, drain, and set aside.
While the pasta is cooking, in a large bowl toss together the chopped spinach, shallots, and garlic. Toss with the Asiago cheese and the chicken breast, if using.
In a separate bowl whisk together the yogurt, cream, and pesto. Taste and add salt as desired, depending on the saltiness of the pesto. Stir in a generous quantity black pepper. Whisk in the eggs.
Stir the cooked pasta together with the spinach and shallot, then pour in the sauce and toss to coat. Spread in the prepared baking dish. (At this point the casserole can be covered and refrigerated overnight.)
Bake for 30 minutes or until golden-brown on top and lightly bubbling.
Let cool for 5 to 10 minutes then serve with a salad, like a colorful cabbage slaw, or roasted vegetables.
Uploaded: Mar 13, 2014