Deliciously Creamy Pasta with Yogurt, Parsley, Lemon Grass and Parmesan Cheese

1 cup loosely packed flat-leaf parsley leaves, finely chopped

2 garlic cloves, finely chopped

1 - 1.5 tbsp lemon grass, finely chopped

6 oz dried whole-wheat pasta

½ cup plain 0% Greek yogurt

2 tablespoons coconut oil

1 cup Parmesan cheese, shredded

½ teaspoon red-pepper flakes

1/4 cup chopped pecans

Salt and freshly ground black pepper

Flat-leaf parsley leaves, for garnish (optional)

You can substitute olive oil for coconut oil, but the coconut oil makes for a really creamy texture.

1. Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions or about 8 minutes.

2. Meanwhile, in a large bowl, whisk the yogurt with the coconut oil until combined. Add the Parmesan, red-pepper flakes, pecans, parsley, garlic and lemon grass; mix until combined.

3. When the pasta is cooked, use tongs to transfer it directly to the bowl with the sauce. Toss the spaghetti until the sauce coats the noodles evenly. Season to taste with salt and pepper.

4. Transfer the spaghetti to a large serving bowl or divide among four plates. Garnish with whole parsley leaves. Serve immediately.

Serving Size: Makes 4 servings