# Components:
→ Pasta
01 - 8 ounces fettuccine pasta
→ Sauce
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 2 cups fresh spinach
05 - 1/2 cup plain Greek yogurt (whole milk preferred)
06 - 1/2 cup grated parmesan cheese
07 - Salt, to taste
08 - Black pepper, to taste
→ To Serve
09 - Extra parmesan cheese, for garnish (optional)
10 - Pinch of red pepper flakes (optional)
# Directions:
01 - Cook fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add fresh spinach and cook, stirring, for 1 to 2 minutes until wilted.
04 - Remove the skillet from heat. Stir in Greek yogurt and grated parmesan cheese until a smooth, creamy sauce forms. Season with salt and black pepper to taste.
05 - Add the drained fettuccine to the skillet and toss well to coat, incorporating reserved pasta water as needed to adjust consistency.
06 - Serve immediately, topped with additional parmesan and red pepper flakes if desired.
