Creamy Spinach Linguine With Lemon

• 3/4 pound linguine fini
• 1 package baby spinach
• 2 cloves garlic, minced
• 1 single-serve plain green yogurt
• 1 lemon
• 1 tablespoon flour
• 2 tablespoons olive oil
• red pepper flakes, to taste
• shaved parmesan cheese

1. Open the container of yogurt and mix in 1 tablespoon flour (to prevent curdling) and zest of 1 lemon. Reserve lemon for later.
2. Bring large pot of water to a boil with a generous pinch of salt and cook pasta until it is al dente. Drain pasta in sink, reserving half a cup of the cooking water.
3. Return the pot to medium-low heat and heat olive oil until shimmering. Add minced garlic and red pepper flakes until the garlic is fragrant, but not burnt.
4. Turn heat down to low. Add the yogurt mixture and stir until combined with the garlic and oil.
5. Add spinach on top of the yogurt mixture and stir occasionally until wilted. Season creamy spinach with salt and pepper, to taste.
6. Return pasta to the pot with the creamy spinach mixture and toss, adding splashes of pasta water to help the whole thing come together.
7. Finish with a squeeze of lemon juice, to taste and parmesan cheese.

linguine fini, baby spinach, garlic, green yogurt, lemon, flour, olive oil, red pepper, parmesan cheese

Taken from food52.com/recipes/80487-creamy-spinach-linguine-with-lemon (may not work)