Lemon Spaghetti with Spinach, Feta & Walnuts

Heat a saute pan on high heat. Add chopped walnuts and toast for about 1 minute. Be careful not to burn them; they will smell nutty as soon as they’re finished. Set aside.

Bring a pot of salted water to a boil and cook spaghetti about 8 minutes. Right before you drain the pasta, grab a coffee cup and take out about 1/4 cup of the pasta water and set it aside.

Heat saute pan on medium heat and add olive oil and minced garlic. Saute garlic until soft.

Add drained pasta to pan and toss. Using a microplane zester, zest half of the lemon and add it to the pan. Cut the lemon in half and squeeze each half onto the pasta.

Add pasta water, Greek yogurt, feta cheese and spinach, and simmer until most of the liquid is absorbed and spinach has wilted.

Add pepper to taste. Top with Parmesan cheese and walnuts.