Think of this like a bright, fresh, and easy version of an Alfredo sauce. Greek yogurt is the star here, and combined with lemon, garlic, and fresh herbs, it's a delicious pasta recipe to share with the kids.
Bring a large pot of salted water to a boil over high heat and prepare the pasta according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water. Drain.
Add the olive oil to a large skillet over low heat. When warm, add the garlic and salt. Stir and cook for 1 minute. Turn off the heat. Add the yogurt, Parmesan, and pasta cooking water and gently whisk to warm through and combine into a smooth sauce.
(I turn the heat off since the residual heat is enough to warm the yogurt and there's a lower risk of the yogurt separating.)
Add the drained pasta, parsley, and lemon zest. Serve warm immediately.
Notes
This pasta is best served right after making. If you aren't sure if your family will eat it all, store the yogurt sauce in a container and add to warmed pasta as needed.
Turn off the heat before stirring in the yogurt and pasta water to help prevent the sauce from curdling. You want the yogurt to heat slowly and gently.
Topped with chopped walnuts or pine nuts, toasted lightly in a dry pan over low heat for about 6 minutes or until fragrant, if desired.
Add minced fresh mint for Lebanese-style flavor.
Add peas if desired.
I usually make this with full-fat Greek yogurt for maximum creaminess, but regular plain yogurt can work, too.