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Heat olive oil in a large saucepan over medium heat.
Add your minced garlic and cook for 1-2 minutes.
Sprinkle with cornstarch and cook for one minute, stirring constantly.
Slowly add in broth and milk while whisking and combine until smooth.
Raise heat to medium high and bring the mixture to a simmer.
Simmer for about 2 minutes, whisking constantly, until it starts to thicken.
Remove from heat and little by little, whisk in greek yogurt.
Once combined, place back on the stove at medium heat and stir in Parmesan cheese, salt, pepper, and Italian seasoning.
Bring to a simmer and simmer for an additional 2 minutes, whisking constantly.
Serve immediately over pasta or zoodles. If not using immediately, store in an airtight container in the fridge.