A quick, bright pasta built on creamy lemon yogurt. This shelf gives you a ready-made sauce that's tangy and light, needing only pasta, butter, and herbs to become dinner.

Serves 2. 20 minutes, 15 at the stove.

About 560 calories a serving, 17 g protein, 88 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and cook 8 ounces of pasta until al dente, about 10 minutes; reserve one cup of pasta water before draining.12 min
2. While the pasta cooks, mince 2 cloves of garlic and warm 2 tablespoons of butter in a large pan over medium heat, then add the garlic and cook until fragrant, about one minute.
3. Off heat, stir the full container of lemon yogurt into the pan along with one half cup of reserved pasta water until the sauce is smooth and pourable, then season with salt and pepper.
4. Add the drained pasta to the sauce and toss over low heat for one minute to coat evenly, adding more pasta water if the sauce becomes thick.1 min

Note Swap the yogurt for sour cream if you have it, though the lemon flavor will fade. Leftovers keep three days covered; reheat gently with a splash of water. Serve with grated cheese, a green salad, or crusty bread to finish the sauce on the plate.