Spaghetti with Lemon, Chile and Creamy Spinach

Ingredients

• 0.25 cup(s) freshly grated Parmesan cheese
• 1 tablespoon(s) all-purpose flour
• Finely grated zest of 2 lemons
• 4 clove(s) garlic
• Salt and freshly ground pepper
• 10 ounce(s) baby spinach
• 0.5 pound(s) whole wheat spaghetti
• + 3 more ingredients
• • 1.5 cup(s) plain low-fat yogurt
  • 1 red Thai chile
  • 1 tablespoon(s) extra-virgin olive oil

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