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1
Get the pasta cooking in a very large pot of salted boiling water.
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2
When its finished, drain pasta from the pot, setting aside about 1/2 cup of pasta water.
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3
Return pasta to large pot and set aside.
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4
In a medium saucepan, melt the butter over medium heat.
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5
Add garlic and cook for about 1-2 minutes.
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6
Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full.
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7
Just stuff it all in.)
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8
Cover pot and reduce heat to medium-low.
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9
Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted.
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10
Add the yogurt, avocado, and 2-3 tablespoons of reserved pasta water to the spinach mixture.
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11
Stir it a bit, then buzz it up with an immersion blender.
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12
(If you dont have one, transfer to a food processor or a blender.
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13
Blend well, and return sauce to the pot.)
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14
Stir in the cheese, and add more pasta water if it seems too thick.
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15
If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl.
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16
If its not, then combine the pasta and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot.
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17
Add salt and pepper, to taste and serve with a sprinkle of grated cheese.
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18
Nats Note: If it were summertime, you better believe a handful of fresh basil would have made it into this sauce.
