Fettuccine with Lemon Zest Sauce

Ingredients

• 8 ounces wheat fettuccine
• 1 cup greek yogurt
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• 2 cloves garlic
• 2 cups spinach
• 1 cup parmigiano reggiano
• 1 tablespoon pine nuts
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. 1Cook whole wheat fettuccine in a large pot of boiling water until al dente, then drain and set aside.
2. 2In a bowl, mix Greek yogurt with lemon zest and lemon juice. Set aside to allow the flavors to meld.
3. 3In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
4. 4Add baby spinach to the skillet and cook until just wilted.
5. 5Lower the heat and incorporate the Greek yogurt mixture into the skillet, stirring gently to combine.
6. 6Add the cooked fettuccine to the skillet, tossing with the sauce to coat evenly.
7. 7Cook on low heat for an additional 2-3 minutes, allowing the flavors to meld.
8. 8Season with sea salt and black pepper to taste.
9. 9Serve the pasta garnished with grated Parmesan cheese and a sprinkle of pine nuts.
10. 10For added texture and flavor, briefly toast the pine nuts in a dry skillet over medium heat until golden.