Spaghetti with Lemon & Creamy Spinach

Instead of using cream, this dish calls for low-fat yogurt. Stirring flour into the yogurt prevents curdling as it simmers. Adapted from a Food & Wine recipe by vegetarian cookbook author Celia Brooks.

1/2 lb (225 g) whole-wheat spaghetti

1-1/2 cups plain, low-fat yogurt

1 tbsp all-purpose flour

1 tbsp extra-virgin olive oil

4 cloves garlic, minced

1 small, thin, red chili, minced (such as Thai bird's-eye)

10 oz (284 g) bag baby spinach

Finely grated zest of 2 lemons

1 tbsp lemon juice

Salt + freshly ground pepper to taste

1/4 cup freshly grated Parmigiano Reggiano cheese

In large saucepan of boiling, salted water, cook spaghetti over high heat as per package instructions until al dente. Drain; return to saucepan. Cover and keep warm.Meanwhile, in medium bowl, whisk yogurt with flour until smooth. In large skillet or saucepan with lid, heat oil over medium. Add garlic and chili. Cook, stirring, 2 minutes to soften. Add yogurt; bring to simmer, stirring. Raise heat to high. Add spinach; cover. Cook until wilted, about 2 minutes. Stir in lemon zest and juice. Season with salt and pepperAdd to spaghetti; toss well to coat.Serve in bowls. Pass cheese separately.

Makes 4 servings.