Linguini with Spinach, Lemon, Greek Yogurt and Parmesan

Don't you love it when a recipe comes together?

I spied this recipe in a Costco monthly magazine, and decided to tweak it a bit. The original recipe called for heavy cream, but I decided to substitute Greek Yogurt. If you're like me, using a recipe from an unknown source is often a gamble, and then changing  it can turn into a disaster. Happily...it worked this time, so I wanted to share it with you.

Linguini with Spinach, Lemon, Greek Yogurt and Parmesan

1 lb linguine  

1 lb baby spinach

1 small firm zucchini cut into long fine julienne

2 lemons - zested and cut in half

1 cup Greek Yogurt (I used non-fat)

Garlic Salt & lemon pepper to taste

Parmigiano-Reggiano cheese

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In large pot cook pasta  until it is almost al dent - (about 9 minutes)

Stir in spinach and zucchini - stirring frequently until spinach is tender and pasta is al dente

Drain pasta mixture and return to pot.

squeeze lemons over pasta, add zest & yogurt

Stir together until blended 

season with garlic salt  & lemon pepper to taste

Serve topping each portion with parmesan cheese

Makes 4-6 servings

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This was so easy and so good! A perfect dish year round. Enjoy it now, but be sure to pin this recipe for next summer when you have that abundance of zucchini in your garden!

Until next time...

Cyndi