Spaghetti with Lemon, Chile and Creamy Spinach

1. 1

   In a large saucepan of boiling salted water, cook the spaghetti until al dente.

2. 2

   Drain and return to the saucepan.

3. 3

   Meanwhile, in a bowl, whisk the yogurt with the flour until smooth.

4. 4

   In a large skillet, heat the olive oil.

5. 5

   Add the garlic and chile and cook over moderately low heat, stirring occasionally, until fragrant, about 2 minutes.

6. 6

   Add the yogurt and bring to a simmer over moderate heat, stirring.

7. 7

   Add the spinach by the handful and cook until wilted, stirring.

8. 8

   When all of the spinach has been added, stir in the lemon zest and juice and season with salt and pepper.

9. 9

   Add the sauce to the spaghetti and toss well to coat.

10. 10

    Mound in bowls, sprinkle with the Parmesan and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.