Thin Spaghetti with Sauteed Spinach and Mushrooms


-1 lb/box of thin spaghetti or angel hair
-2-3 good handfuls of fresh spinach
-2 garlic cloves, minced
-About 15 large mushrooms, roughly chopped
-1 tbsp lemon zest and juice of 1 lemon
-1/2 cup plain Greek yogurt
-1/2 cup chicken broth {reduced sodium if you like and/or veggie broth is great, too. I only had chicken broth on hand}.
-1/2 cup whole milk or 2%
-1-2 tbsp of shredded Parmesan cheese
-1-2 tbsp olive oil
-salt and pepper to taste


- Cook your pasta in some salted water according to the package contents. Drain and set aside.

- In a large sauce pan, cook down the spinach leaves in some olive oil, {spinach wilts down fast}, sprinkle some salt and pepper and then add in your chopped mushrooms and minced garlic.  Saute for a good 5-6 minutes until the mushrooms and garlic are lightly browned. It will smell fantastic!

- Next, add all of your wet ingredients and reduce down over medium-high heat for at least ten minutes checking periodically/stirring.  *Note* the sauce is supposed to remain thin/watery. I hate to use the word watery, but that's the best way to describe the 'juice.'  It's not meant to be a thick and creamy sauce. Still reduce it down enough to the boiling point , stir, take off heat.

- Transfer the pasta from the strainer back to the pot it was cooked in, pour the sauce over the pasta and stir well.  Top with shredded Parmesan cheese and more lemon juice/zest.  Take it alllll in; it's simply divine!  I highly recommend taking a big whiff of this dish before digging in!  The nose will do a happy dance , plus, for us ladies, you get a great 1-minute facial.