IngredientsFor the Pasta12 oz (340 g) linguine or spaghettiSalt for boilingFor the Sauce2 tbsp olive oil3 garlic cloves, minced1 cup Greek yogurt½ cup cream or milkZest of 1 lemonJuice of ½ lemon1 cup grated Parmesan or pecorino2 cups fresh spinachSalt and black pepper, to tasteInstructions1. Cook the PastaBring a large pot of salted water to a boil.Add the linguine and cook until al dente.Reserve ½ cup pasta water, then drain.2. Make the Creamy Lemon SauceHeat olive oil in a large pan over medium-low heat.Add the garlic and sauté until fragrant but not browned.Stir in the Greek yogurt, cream/milk, lemon zest, lemon juice, salt, and pepper.Add the Parmesan or pecorino and stir until
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the sauce becomes smooth and creamy.Add the spinach and let it wilt into the sauce.3. Combine Pasta & SauceAdd the drained linguine into the pan.Toss gently to coat.Add a splash of reserved pasta water if needed to loosen the sauce.4. ServeTop with extra lemon zest or Parmesan.Serve warm with a lemon wedge on the side.Q & A SectionQ: 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.