Spaghetti with Lemon, Chile and Creamy Spinach

Ingredients

  • 10 ounce(s) baby spinach
  • 1 tablespoon(s) extra-virgin olive oil
  • 4 clove(s) garlic
  • Salt and freshly ground pepper
  • 1 tablespoon(s) all-purpose flour
  • 1 tablespoon(s) all-purpose flour
  • 0.25 cup(s) freshly grated Parmesan cheese
  • + 13 more ingredients
    • 0.25 cup(s) freshly grated Parmesan cheese
    • 4 clove(s) garlic
    • 1.5 cup(s) plain low-fat yogurt
    • 1 tablespoon(s) extra-virgin olive oil
    • 0.5 pound(s) whole wheat spaghetti
    • 0.5 pound(s) whole wheat spaghetti
    • 10 ounce(s) baby spinach
    • 1.5 cup(s) plain low-fat yogurt
    • Finely grated zest of 2 lemons
    • Finely grated zest of 2 lemons
    • Salt and freshly ground pepper
    • 1 red Thai chile
    • 1 red Thai chile

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. In a large skillet, heat the olive oil. Add the garlic and chile and cook over moderately low heat, stirring ...

View full recipe at Food & Wine

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