Name: Spaghetti with Lemon, Chile, and Creamy Spinach
Yield: 4
Ingredients: 1/2 lb. whole wheat spaghetti -; 1 1/2 c. plain low-fat yogurt -; 1 tbsp. all-purpose flour -; 1 tbsp. extra-virgin olive oil -; 4 clove garlic -; 1 red Thai chile -; 10 oz. baby spinach -; Finely grated zest of 2 lemons -; Salt and freshly ground pepper -; 1/4 c. freshly grated Parmesan cheese -

Ingredients for - Spaghetti with Lemon, Chile, and Creamy Spinach

1. 1/2 lb. whole wheat spaghetti

2. 1 1/2 c. plain low-fat yogurt

3. 1 tbsp. all-purpose flour

4. 1 tbsp. extra-virgin olive oil

5. 4 clove garlic

6. 1 red Thai chile

7. 10 oz. baby spinach

8. Finely grated zest of 2 lemons

9. Salt and freshly ground pepper

10. 1/4 c. freshly grated Parmesan cheese

How to cook deliciously - Spaghetti with Lemon, Chile, and Creamy Spinach

1 . Stage

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

2 . Stage

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 occasionally, until fragrant, about 2 minutes. Add the yogurt and bring to a simmer over moderate heat, stirring. Add the spinach by the handful and cook until wilted, stirring. When all of the spinach has been added, stir in the lemon zest and juice and season with salt and pepper.

3 . Stage

Add the sauce to the spaghetti and toss well to coat. Mound in bowls, sprinkle with the Parmesan and serve right away.