Spaghetti with Spinach Pesto:
In a large saucepan bring slightly salted water to boil. Add about two handfuls of spinach and cook for 3 minutes while the spinach is still green. Drain the spinach and squeeze them tightly to get rid of excess water.
Combine the spinach, 3 tablespoons grated Parmesan cheese, 1/4 cup pine nuts, 1 garlic clove, lemon zest and the juice of one lemon, and 1/4 cup olive oil in a food processor and process until a smooth consistency is reached. Add 1/4 cup plain yogurt (I like plain greek yogurt) and season with salt and pepper and pulse again.
Cook 8 oz pasta according to the packaged instructions. Top pasta with broccoli, halved cherry tomatoes, and the spinach pesto. Add red chili flakes if desired. Toss well and enjoy!