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Spaghetti w/ Creamy Spinach


  • 1/2 lb. whole wheat spaghetti
  • 1 1/2 c plain, low-fat yogurt
  • 1 tbsp flour
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 3 c baby spinach
  • 1 tbsp fresh lemon juice
  • zest of 1 lemon
  • 1/4 c Parmesan cheese


  1. In a large saucepan of boiling salted water, cook the spaghetti until al dente. Drain and return to the saucepan.
  2. Meanwhile, in a bowl, whisk the yogurt with the flour until smooth.
  3. In a large skillet, heat the olive oil. Add the garlic and red pepper and cook over moderately low heat, stirring occasionally, until fragrant, about 2 minutes.
  4. Add the yogurt and bring to a simmer over moderate heat, stirring.
  5. Add the spinach by the handful and cook until wilted, stirring. When all of the spinach has been added, stir in the lemon zest and juice and season with salt and pepper.
  6. Add the sauce to the spaghetti and toss well to coat.
  7. Sprinkle with the Parmesan and serve right away.