Clean Eating Lemony Kale and Asparagus Pasta

INGREDIENTS

12 oz

any short whole wheat pasta, dry (use GF for GF version)

1 cup

pasta water

3 cups

vegetable stock, low sodium

2 tbsp

cornstarch

1 lb

asparagus, trimmed & cut into 2" long pieces

1 1/4 tsp

salt

1 oz

Parmesan cheese, grated

1/4 cup

Greek yogurt, plain (I used 2%)

lemon, zest of and cut into slices

large garlic clove, crushed

bunch kale, cut into large pieces

1/2 cup

basil, chopped

Parmesan cheese and ground black pepper, for garnish (optional)