Creamy Spinach & Avocado Pasta

• 8 ounces, weight Uncooked Spaghetti
• 2 Tablespoons Butter
• 1 clove Garlic, Minced
• 1 pinch Salt To Taste
• 10 ounces, weight Baby Spinach
• 1/4 cups Whole Greek Yogurt (whole Plain Is Fine As Well, Just Don't Use Low-fat Or Fat Free)
• 1 whole Avocado, Peeled, Pitted, And Cut Into Large Chunks
• 1/2 cups Grated Fresh Parmesan Or Romano Cheese, Plus More For Garnish

1. Get the pasta cooking in a very large pot of salted boiling water.
2. When its finished, drain pasta from the pot, setting aside about 1/2 cup of pasta water.
3. Return pasta to large pot and set aside.
4. In a medium saucepan, melt the butter over medium heat.
5. Add garlic and cook for about 1-2 minutes.
6. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full.
7. Just stuff it all in.)
8. Cover pot and reduce heat to medium-low.
9. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted.
10. Add the yogurt, avocado, and 2-3 tablespoons of reserved pasta water to the spinach mixture.
11. Stir it a bit, then buzz it up with an immersion blender.
12. (If you dont have one, transfer to a food processor or a blender.
13. Blend well, and return sauce to the pot.)
14. Stir in the cheese, and add more pasta water if it seems too thick.
15. If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl.
16. If its not, then combine the pasta and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot.
17. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.
18. Nats Note: If it were summertime, you better believe a handful of fresh basil would have made it into this sauce.

butter, clove garlic, salt, spinach, greek yogurt, avocado, fresh parmesan

Taken from tastykitchen.com/recipes/main-courses/creamy-spinach-avocado-pasta/ (may not work)