Greek Yogurt, Spinach and Walnut Pasta
This quick, easy, and healthy Spinach and Walnut Pasta is made with a creamy Greek yogurt sauce, topped with spinach and crunchy walnuts!
Servings: 4 servings
- 400 g dry pasta
- 2 tbsp. butter (or olive oil)
- 2 cloves garlic minced
- ⅛ tsp. ground nutmeg
- 210 g low-fat greek yogurt (¾ cup)
- 5 tbsp. parmesan cheese freshly grated
- 120 g spinach leaves fresh (4 cups)
- 80 mL milk semi-skimmed (⅓ cup)
- 30 g walnuts coarsely crushed (⅓ cup)
- salt and pepper to taste
Boil pasta in salted water according to package instructions until al dente. Do not drain water. Whilst pasta is boiling, prepare the sauce.
Heat butter or olive oil in a large skillet on medium heat, add minced garlic and nutmeg and saute for 30 seconds stirring constantly.
Add spinach leaves, stirring continuously until wilted. Add milk and remove skillet from heat.
Add Greek yogurt and whisk to incorporate. Add parmesan cheese and combine with sauce until melted.
Using a slotted spoon, scoop and transfer pasta from pot with pasta water into skillet (it's fine if it contains a small amount of pasta water).
Add salt and pepper (to taste). Warm for 1 minute on medium heat and divide between 4 serving plates. Top with coarsely crushed walnuts.
Calories: 624kcal | Carbohydrates: 81g | Protein: 28g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 344mg | Potassium: 481mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3025IU | Vitamin C: 9mg | Calcium: 351mg | Iron: 3mg