Lemon Garlic Greek Yogurt Pasta

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (spaghetti, linguine, or penne)

→ Sauce

02 - 1 tablespoon olive oil

03 - 4 garlic cloves, finely minced

04 - 1 cup plain Greek yogurt (full-fat or low-fat)

05 - 1 large lemon, zested and juiced

06 - 1/4 cup grated Parmesan cheese, plus extra for serving

07 - 1 teaspoon sea salt

08 - 1/2 teaspoon freshly ground black pepper

09 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

10 - 2 tablespoons fresh parsley, finely chopped

11 - Lemon slices or extra lemon zest (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.

02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant, avoiding browning.

03 - Reduce heat to low. Stir in Greek yogurt, lemon zest, lemon juice, Parmesan cheese, sea salt, black pepper, and red pepper flakes if using. Mix gently without boiling.

04 - Add drained pasta to the skillet, tossing to coat with sauce. Gradually pour reserved pasta water until sauce achieves a creamy, silky texture.

05 - Remove from heat. Plate immediately and garnish with fresh parsley, extra Parmesan, and lemon slices or zest as desired.

# Expert Tips:

01 -

It comes together faster than waiting for delivery and tastes like you planned ahead.
The yogurt keeps things creamy without heaviness, so you can have seconds without regret.
Lemon and garlic do all the work while you just stir and taste.

02 -

Never let the yogurt sauce boil or it will curdle and lose that silky texture.
Reserve the pasta water before draining, I forgot once and had to start over because the sauce wouldn't come together.
Toss the pasta with the sauce off the heat if you're nervous about curdling, residual warmth is enough.

03 -