Ingredients

For the Pasta

• 12 oz (340 g) linguine or spaghetti
• Salt for boiling

For the Sauce

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup Greek yogurt
• ½ cup cream or milk
• Zest of 1 lemon
• Juice of ½ lemon
• 1 cup grated Parmesan or pecorino
• 2 cups fresh spinach
• Salt and black pepper, to taste

Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook until al dente.
3. Reserve ½ cup pasta water, then drain.

2. Make the Creamy Lemon Sauce

1. Heat olive oil in a large pan over medium-low heat.
2. Add the garlic and sauté until fragrant but not browned.
3. Stir in the Greek yogurt, cream/milk, lemon zest, lemon juice, salt, and pepper.
4. Add the Parmesan or pecorino and stir until the sauce becomes smooth and creamy.
5. Add the spinach and let it wilt into the sauce.

3. Combine Pasta & Sauce

1. Add the drained linguine into the pan.
2. Toss gently to coat.
3. Add a splash of reserved pasta water if needed to loosen the sauce.

4. Serve

• Top with extra lemon zest or Parmesan.
• Serve warm with a lemon wedge on the side.

Q & A Section

Q: Can I make this lighter?

A: Yes — use low-fat Greek yogurt and milk instead of cream. It stays creamy!

Q: Can the sauce curdle?

A: If the heat is too high when adding yogurt, it can. Keep the pan on low heat and stir gently.

Q: Can I add protein?

A: Absolutely. Grilled chicken, shrimp, salmon, or chickpeas all pair perfectly.

Q: What pasta shapes work best?

A: Linguine, spaghetti, fettuccine, or even short pasta like penne.

Q: Can I make it vegetarian-friendly?

A: It already is! Just use vegetarian-friendly Parmesan if needed.

Q: Does it reheat well?

A: Yes — add a splash of milk when reheating to bring back the creaminess.