Creamy whole wheat spaghetti

    30 min

    whole wheat spaghetti cooked in a creamy sauce made with low fat yoghurt.


    Yorkshire, England, UK
    1 person made this

    Serves: 4 

    • 500g whole wheat spaghetti
    • 375g low-fat yogurt
    • 1 tablespoon plain flour
    • 1 tablespoon extra-virgin olive oil
    • 4 cloves minced garlic
    • 250g baby spinach
    • 1 crushed dried chili
    • 2 finely grated lemon zests
    • 1 tablespoon lemon juice
    • salt and ground black pepper
    • grated Parmesan cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Put the spaghetti in a large saucepan of boiling salted water, cook until al dente following the guidelines on the packet, drain and set aside
    2. In a bowl whisk the yogurt with the flour until smooth.
    3. In a medium size pan, heat the olive oil. Add the garlic and chili and cook on a low heat for about 2 minutes.
    4. Add the yogurt and bring to a simmer over moderate heat, stirring. Add the spinach by and cook until wilted, stir in the lemon zest and juice and season with salt and pepper.
    5. Add the sauce to the spaghetti and toss well to coat. serve and sprinkle with the Parmesan

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)