A creamy pasta sauce built on the richness and smoke of this yogurt dip, with garlic and lemon to cut through and brighten it. Weeknight cooking that feels like you planned ahead.

Serves 2. 20 minutes, 15 at the stove.

About 1130 calories a serving, 50 g protein, 107 g carbohydrate, 56 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to boil, then add 8 ounces of pasta and cook until it reaches a firm bite, stirring once halfway through, 8 to 10 minutes.9 min
2. While the pasta cooks, mince 2 cloves garlic. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until the butter foams, then add the garlic and cook, stirring often, until fragrant and light golden, about 1 minute.2 min
3. Whisk 1 cup yogurt dip into the warm garlic oil, stirring constantly to combine. Add 1/4 cup pasta cooking water and stir until the sauce loosens to a pourable consistency; adjust with more water if needed.1 min
4. When the pasta is done, drain it and tip it into the skillet. Toss to coat, then squeeze juice from half the lemon over the top. Taste, adjust salt and pepper, and serve in two bowls with a crack of pepper and a drizzle of oil.

Note Swap cream for the yogurt dip if you need a richer sauce. Leftover dip keeps covered in the fridge for three days and works with roasted vegetables or spread on toast. Serve with a green salad or a quick sauté of spinach.