INGREDIENTS

• 1 (16 oz.) package spaghetti, cooked and drained
• 4 cups spinach, roughly chopped
• 2 cups broccoli florets, steamed
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 (8 oz.) package low-fat cream cheese
• 2/3 cup Greek yogurt
• 1/2 lemon, juiced
• 1 cup low-fat mozzarella cheese
• 1/4 cup parmesan cheese, grated
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large pan or skillet over medium-high heat and sauté spinach until just wilted. Add garlic and cook for 30-45 seconds, or until fragrant, then add peas and toss together.
3. Season with salt, pepper, onion powder, parsley and basil, mixing everything together until evenly coated.
4. Reduce heat to medium and add low-fat cream cheese and Greek yogurt to mixture, stirring until smooth, then stir in lemon juice and remove from heat.
5. Place cooked spaghetti and broccoli in greased baking dish, then pour spinach sauce over the pasta, using tongs to coat noodles and broccoli in sauce.
6. Sprinkle mozzarella and parmesan cheeses on top, then place in oven and bake for 25-30 minutes, or until cheese is melted and bubbly.