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Step 1: Cook pasta in salted water until al dente. Reserve 2 tbsp pasta water before draining. Step 2: In a sauté pan, heat olive oil over medium. Add garlic and red onion, and sauté for 1 minute. Step 3: Add cherry tomatoes to the pan and cook for 2–3 minutes until softened or blistered. Lightly season the mixture. Step 4: Remove the pan from heat and let it cool slightly for 30–60 seconds. Step 5: Add the cooked pasta to the pan, then stir in yogurt, dill, lemon zest, lemon juice, and 1 tbsp of reserved pasta water. Step 6: Toss gently until the pasta is coated and creamy, adding more pasta water if needed. Step 7: Plate the pasta and top with feta and a sprinkle of dill.
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