Creamy Lemon-Garlic Spaghetti & Spinach

https://www.eatingwell.com/creamy-lemon-garlic-spaghetti-spinach-8669169

INGREDIENTS

• 8 ounces whole-wheat spaghetti
• 1 (5-ounce) package baby spinach, coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, thinly sliced
• 4 large cloves garlic, thinly sliced
• ½ teaspoon crushed red pepper, plus more for garnish
• ½ cup dry white wine
• ½ cup reduced-sodium vegetable broth
• ¼ teaspoon salt
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• ¾ cup sour cream
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• 1 tablespoon unsalted butter

DIRECTIONS

1. Bring a large saucepan of water to a boil over high heat. Add spaghetti; cook according to package directions, stirring occasionally, about 7 minutes. Remove from heat; stir in spinach until wilted. Reserve ¼ cup of the cooking water; drain the mixture well.

2. Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute.

3. Add wine, broth, salt and lemon juice; bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by about half and slightly thickened, about 5 minutes. Add sour cream; cook, stirring constantly, until melted, about 30 seconds. Stir in Parmesan and the reserved cooking water until the cheese is melted and combined, about 30 seconds. Add the pasta mixture; toss to coat.

4. Remove from heat; add parsley, butter and lemon zest. Stir until the butter is completely melted, about 30 seconds. Divide among 4 bowls. Garnish with additional parsley and crushed red pepper, if desired.