This is Lianne and she is making a very Italian dish... Bruschetta. Styled with a batiste cotton apron and of course... the towel over the shoulder, you know... like the real cooks do! Today, I want to share a recipe from my friend Kelly's new food blog "For the Love of Lentils" It has quickly become a go to place for all of my friends when thinking of what to make. We know it will be good, since we haven't had any dish short of excellent from our good vegetarian friend. Here is Kelly's recipe for...

 Lemon Yogurt Pasta
Cook a box of whole wheat pasta (I prefer spaghetti for this particular recipe) al dente (7-9 minutes).

Saute 2 cups of spinach and 2 chopped tomatoes in olive oil, 2 tablespoons of lemon juice and 2 minced garlic cloves. Saute on medium heat until spinach is wilted, roughly 10-12 minutes. 

In a small bowl, mix together 1/2 a cup of Greek yogurt, 1 tablespoon of olive oil, the juice of one lemon, 2 teaspoons of grated lemon zest and 1/2 a cup of shredded parmesan cheese, 2 teaspoons of garlic powder, 1 teaspoon of salt and black pepper to taste.

Add drained pasta to vegetables and coat well with the oil, spinach and tomatoes. Mix lemon yogurt sauce into warm pan with pasta and vegetables and toss until well coated. 

Kelly's note: See how easy this is? It's even amazing leftover...and you know what that means! Middle of the week packed lunch with flair! How is that to get through this week's Hump Day?