Creamy Spinach Linguine With Lemon

Directions

1. 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. 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. 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. 4
   Turn heat down to low. Add the yogurt mixture and stir until combined with the garlic and oil.
5. 5
   Add spinach on top of the yogurt mixture and stir occasionally until wilted. Season creamy spinach with salt and pepper, to taste.
6. 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. 7
   Finish with a squeeze of lemon juice, to taste and parmesan cheese.