Lemon Spaghetti with Spinach, Feta & Walnuts
By: Elena Lathrop
Published: Monday, February 15, 2016 - 10:08pm

Ingredients




2 oz. whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 lemon
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

Preparation

1 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. 2 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. 3 Heat a sauté pan on medium heat and add the olive oil and minced garlic. Sauté the garlic until soft. 4 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. 5 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. 6 Add pepper to taste. Top with the parmesan cheese and walnuts.

About

Lemon spaghetti with spinach, feta & walnuts in the perfect serving size for one.