NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat linguine

4 oz Wild-caught smoked salmon

0.75 cup Non-fat plain Greek yogurt

2 cloves Garlic

1 cup Baby spinach

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Capers

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

  Before draining, reserve 0.25 cup of the starchy pasta water, then drain the noodles and return them to the pot.

• 3

  In a small bowl, whisk together the non-fat Greek yogurt, fresh lemon juice, lemon zest, sea salt, and black pepper until smooth.

• 4

  Mince the garlic and briefly sauté it in a pan with a tablespoon of the pasta water over medium heat until fragrant.

• 5

  Add the baby spinach to the garlic and stir until just wilted.

• 6

  Pour the yogurt mixture and the remaining reserved pasta water into the pot with the linguine, tossing over low heat until the sauce is creamy.

• 7

  Gently fold in the smoked salmon ribbons, capers, and fresh parsley, then serve immediately.