INGREDIENTS
1
box penne pasta (13-16 oz.)
1
bunch asparagus, ends trimmed
2 tbsp
butter
2
garlic cloves, minced
1/2 cup
grated parmesan cheese
1/2 cup
grated part-skim mozarella cheese
1 cup
half-n-half
1 tsp
salt
6 oz
container Greek Yogurt
fresh ground black pepper
red pepper flakes (optional)
1/2 cup
pistachios, toasted