How To Make Lemon, Chili, and Creamy Spinach Spaghetti
Savor this delicious spaghetti dish that’s tossed with a creamy and tangy sauce made with spinach, low-fat yogurt, lemon, topped with parmesan!
Serves:
Ingredients
- ½lbwhole wheat spaghetti
- 1½cupplain yogurt,low-fat
- 1tbspall-purpose flour
- 1tbspextra-virgin olive oil
- 4clovesgarlic
- 1red Thai chili
- 10ozbaby spinach
- lemon zest,(from 2 lemons) finely grated
- salt and freshly ground pepper
- ¼cupparmesan cheese,freshly grated
Instructions
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In a large saucepan of boiling salted water, cook the spaghetti until al dente.
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Drain and return to the saucepan.
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Meanwhile, in a bowl, whisk the yogurt with the flour until smooth.
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In a large skillet, heat the olive oil.
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Add the garlic and chile and cook over moderately low heat, stirring occasionally, for about 2 minutes until fragrant.
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Add the yogurt and bring to a simmer over moderate heat, stirring.
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Add the spinach by the handful and cook until wilted, stirring.
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When all of the spinach has been added, stir in the lemon zest and juice and season with salt and pepper.
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Add the sauce to the spaghetti and toss well to coat.
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Mound in bowls, sprinkle with the parmesan and serve right away.
Nutrition
- Calories: 349.79kcal
- Fat: 9.90g
- Saturated Fat: 4.12g
- Monounsaturated Fat: 4.11g
- Polyunsaturated Fat: 0.95g
- Carbohydrates: 52.74g
- Fiber: 1.91g
- Sugar: 4.75g
- Protein: 17.33g
- Cholesterol: 18.26mg
- Sodium: 556.51mg
- Calcium: 323.35mg
- Potassium: 696.72mg
- Iron: 4.35mg
- Vitamin A: 377.35µg
- Vitamin C: 22.00mg
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