Ingredients:

  • 12 oz short pasta (Cavatappi, Penne, or Fusilli)
  • 1 tsp salt
  • 1 cup plain Greek yogurt
  • 3/4 cup Parmesan cheese, freshly grated
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp black pepper
  • 1 cup reserved pasta cooking water
  • 2 tbsp unsalted butter

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the 12 oz short pasta and cook according to package directions until al dente.
  3. Before draining the pasta, scoop out 1 cup of the starchy pasta water and set it aside; drain the pasta.
  4. In a medium mixing bowl, whisk together 1 cup plain Greek yogurt, 3/4 cup grated Parmesan, 1 tbsp lemon juice, 1 tsp lemon zest, and 1/2 tsp black pepper.
  5. Slowly whisk 1/4 cup of the hot reserved pasta water into the yogurt mixture until smooth and warm to temper the sauce.
  6. In the pasta pot, melt 2 tbsp unsalted butter over low heat, add 2 cloves minced garlic, and sauté for 30 seconds until fragrant.
  7. Turn the heat to the lowest setting, return the drained pasta to the pot, and toss to coat in the garlic butter.
  8. Pour the tempered yogurt mixture over the pasta.
  9. Toss gently and continuously for 1–2 minutes until the sauce is velvety and clings to the pasta, adding more reserved pasta water one tablespoon at a time if the sauce is too thick.