Creamy Spinach Linguine With Lemon

1. 1

   Open the container of yogurt and mix in 1 tablespoon flour (to prevent curdling) and zest of 1 lemon. Reserve lemon for later.

2. 2

   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.

3. 3

   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.

4. 4

   Turn heat down to low. Add the yogurt mixture and stir until combined with the garlic and oil.

5. 5

   Add spinach on top of the yogurt mixture and stir occasionally until wilted. Season creamy spinach with salt and pepper, to taste.

6. 6

   Return pasta to the pot with the creamy spinach mixture and toss, adding splashes of pasta water to help the whole thing come together.

7. 7

   Finish with a squeeze of lemon juice, to taste and parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.