Start by pouring the extra virgin olive oil into a large saucepan over medium heat. Allow it to warm up—the moment you smell the oil, you know it’s time for the next step.

Once your oil is heated, sprinkle in the cornstarch. Cook it for about a minute, stirring constantly. This helps to eliminate any raw taste from the cornstarch, making the sauce velvety.

While you’re stirring, slowly whisk in the broth and skim milk. This gradual addition is key to avoiding lumps. Keep whisking until the mixture is smooth; it should have a nice, even consistency.

Increase the heat to medium-high, allowing the mixture to come to a simmer. Once you see bubbles, hold on for about 2 minutes while whisking continuously. You’ll start to notice a faint thickening.

Remove the saucepan from the heat. Now, it’s time to whisk in the Greek yogurt little by little. The heat should be off; we’re not trying to scramble the yogurt! Once it’s all combined, put the pan back on medium heat.

In this next crucial step, add the freshly grated Parmesan cheese, salt, black pepper, garlic powder, fresh lemon juice, and Italian seasoning. Stir well until the cheese melts into your sauce.

Bring the sauce back to a gentle simmer for another 2 minutes, still whisking away. This step finalizes the texture and flavor. Once it’s ready, serve it over your favorite pasta right away. Alternatively, let it cool and thicken for use as a pizza sauce later.