We know whole wheat pasta can get a little dry, so we came up with this yogurt cream sauce to compensate for that! You won't be able to tell the difference between regular and whole wheat pasta in this whole wheat spaghetti with yogurt cream sauce dish.
Bring a large pot of water to a boil. Salt it generously and add the pasta. Cook the spaghetti according to the package instructions.
Add the zucchini noodles during the last two minutes of cooking.
Drain the pasta and zucchini, reserving 1 cup of the pasta water.
Drizzle the pasta and vegetables with 1 tbsp of Colavita olive oil to prevent sticking.
In a large skillet, heat the remaining tablespoon of Colavita olive oil. Add the garlic and chili and cook over medium-low heat, stirring occasionally, until fragrant, about 2 minutes.
Add the yogurt and ¼ cup of the reserved pasta water and bring to a simmer, stirring.
Stir in the lemon zest and juice and season with salt and pepper.
Add the spaghetti and zucchini to the sauce in the pan and toss well to coat.
Sprinkle with the Parmigiano Reggiano cheese and fresh parsley.