A Case for Putting Yogurt in Your Pasta
Creamy pasta dishes are nothing new (hello, fettuccine Alfredo!), but for the most part, milk or heavy cream are the principal players. Not anymore — today yogurt gets its turn in the spotlight with this spaghetti recipe, which features a dreamy garlic-yogurt sauce that will convince you to reach for the yogurt on pasta night more often.
The silky-smooth sauce for this dish — made with sautéed garlic, plain Greek yogurt, lemon juice, salt, and black pepper — comes together in under five minutes. It’s simple, but don’t let that fool you into thinking it’s not flavorful; it’s slightly tart, which complements the rich caramelized onions and sautéed lentils and chickpeas. A hit of fresh mint at the end brings some much-needed brightness, while an (optional) topping of lightly sautéed arugula lends a little green power.
I know what I’m having for dinner tonight!
→ Get the Recipe: Garlicky Greek Yogurt Pasta with Sautéed Lentils & Chickpeas from Foxes Love Lemons