Most people probably associate Greek yogurt with breakfast, but I like to add it to sauces to lend a creamy texture and bright, tangy flavor. In this pasta recipe, Greek yogurt is used in place of cream to form the base of a rich and velvety sauce.

While the pasta’s cooking, you’ll blitz the yogurt with lemon zest, lemon juice, Parmesan cheese, olive oil, garlic, plenty of black pepper, and salt in a blender. When tossed with the al dente pasta, the sauce thickens and coats every strand. Finish with parsley and voila! The ultimate fast-and-fancy pasta dinner.

Ingredients

• 3 large lemons
• 1 3/4 ounces Parmesan cheese, finely grated (about 1 cup)
• 1/2 bunch fresh parsley, optional
• 1 pound dried fettuccine pasta
• 1 1/2 cups full-fat plain Greek yogurt
• 3 cloves garlic
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt

Preparation

1. Bring a large pot of heavily salted water to a boil over high heat.
2. Meanwhile, prepare the following, adding them to a blender: finely grate the zest of 3 large lemons, then juice the lemons; finely grate 1 3/4 ounces Parmesan cheese (about 1 cup).
3. Coarsely chop the leaves from 1/2 bunch fresh parsley and set aside for garnish, if using.
4. Add 1 pound dried fettuccine to the boiling water and cook until al dente, about 8 minutes or according to package instructions.
5. Meanwhile, add 1 1/2 cups Greek yogurt, 3 tablespoons extra-virgin olive oil, 3 garlic cloves, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt to the blender.
6. Blend on high speed until the Parmesan cheese is thoroughly incorporated and the sauce is smooth, about 2 minutes.
7. When the fettucine is ready, drain and return it to the pot.
8. Pour in the yogurt mixture and use tongs to thoroughly toss and incorporate the sauce. The sauce will be very thin at first but will thicken up once the cheese melts.
9. Taste and season with more salt and pepper as needed.
10. Serve warm, garnished with the chopped parsley, if desired.

Cook’s Notes

• Make ahead: The yogurt sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.