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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
An easy, quick and healthy(ish) pasta that uses Greek yogurt to create a creamy sauce, brightened up with baby spinach and lemon zest. Only one pot needed! —sarahschuster
Ingredients
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3/4 pound
linguine fini
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1
package baby spinach
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2
cloves garlic, minced
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1
single-serve plain green yogurt
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1
lemon
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1 tablespoon
flour
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2 tablespoons
olive oil
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red pepper flakes, to taste
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shaved parmesan cheese
Directions
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Open the container of yogurt and mix in 1 tablespoon flour (to prevent curdling) and zest of 1 lemon. Reserve lemon for later.
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Bring large pot of water to a boil with a generous pinch of salt and cook pasta until it is al dente. Drain pasta in sink, reserving half a cup of the cooking water.
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Return the pot to medium-low heat and heat olive oil until shimmering. Add minced garlic and red pepper flakes until the garlic is fragrant, but not burnt.
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Turn heat down to low. Add the yogurt mixture and stir until combined with the garlic and oil.
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Add spinach on top of the yogurt mixture and stir occasionally until wilted. Season creamy spinach with salt and pepper, to taste.
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Return pasta to the pot with the creamy spinach mixture and toss, adding splashes of pasta water to help the whole thing come together.
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Finish with a squeeze of lemon juice, to taste and parmesan cheese.
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