Lemon Spaghetti with Spinach, Feta & Walnuts
2 oz. whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup pasta cooking water
1 tablespoon low-fat or non-fat Greek yogurt
1/4 cup reduced fat feta cheese
1 cup spinach
1 tablespoon grated parmesan cheese
2 tablespoons walnuts, chopped
Pepper to taste
Heat up a dry pan (meaning no oil or cooking spray added) on high heat. Add the chopped walnuts and toast them for about a minute. Be careful not to burn them – they will smell nutty as soon as they’re finished. Set aside.
Bring a pot of salted water to a boil and cook the spaghetti for about 8 minutes. Right before you drain the pasta, grab a coffee cup and take out about 1/4 cup of the pasta water and set it aside.
Heat a sauté pan on medium heat and add the olive oil and minced garlic. Sauté the garlic until soft.
Add the drained pasta to the pan and toss. Using a microplane zester, zest half of the lemon and add it to the pan. Cut the lemon in half and squeeze each half onto the pasta.
Add the pasta water, Greek yogurt, feta cheese and spinach, and let simmer until most of the liquid is absorbed and the spinach has wilted.
Add pepper to taste. Top with the parmesan cheese and walnuts.