Add the linguine and cook until al dente.
Reserve ½ cup pasta water, then drain.
2. Make the Creamy Lemon Sauce
Heat 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 the sauce becomes smooth and creamy.
Add the spinach and let it wilt into the sauce.
3. Combine Pasta & Sauce
Add the drained linguine into the pan.
Toss gently to coat.
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.
