Lemon Garlic Greek Yogurt

# 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, plus more for pasta water

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 zest (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions 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 sauté for 1–2 minutes until fragrant, avoiding browning.

03 - Lower heat and stir in Greek yogurt, lemon zest, lemon juice, Parmesan, salt, black pepper, and red pepper flakes if using. Mix gently without boiling.

04 - Add drained pasta to skillet and toss gently to coat. Gradually add reserved pasta water to achieve a creamy, silky sauce consistency.

05 - Remove from heat and serve immediately garnished with parsley, extra Parmesan, and lemon slices or zest as desired.

# Expert Tips:

01 -

It comes together faster than ordering takeout, and tastes like you actually tried.
The yogurt gives you all that creamy richness without the heaviness of cream or butter.
Lemon and garlic wake up your taste buds in the best possible way.
It's one of those rare dishes that feels light but still keeps you satisfied for hours.

02 -

Never let the yogurt sauce come to a boil or it will separate into a grainy mess.
Pasta water is the secret to a glossy, cohesive sauce—don't skip reserving it.
Taste before serving and adjust salt, lemon, or pepper to your preference.

03 -