Lemon Garlic Greek Yogurt Pasta (Printer-Friendly)

Bright, creamy pasta with Greek yogurt, lemon zest, and garlic for a light, protein-rich main dish.

# What You Need:

→ Pasta

01 - 12 ounces dried pasta (spaghetti, linguine, or penne)

→ Sauce

02 - 1 tablespoon olive oil
03 - 4 garlic cloves, finely minced
04 - 1 cup plain Greek yogurt (full-fat or low-fat)
05 - 1 large lemon, zested and juiced
06 - 1/4 cup grated Parmesan cheese, plus extra for serving
07 - 1 teaspoon sea salt, plus more for pasta water
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

10 - 2 tablespoons fresh parsley, finely chopped
11 - Lemon slices or extra zest (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant without browning.
03 - Reduce heat to low. Stir in Greek yogurt, lemon zest, lemon juice, Parmesan cheese, salt, black pepper, and red pepper flakes if using. Mix gently without boiling.
04 - Add drained pasta to skillet and toss gently to coat. Gradually add reserved pasta water until sauce is creamy and silky.
05 - Remove from heat and serve immediately, garnished with parsley, extra Parmesan, and lemon slices or zest as desired.

# Expert Suggestions:

01 -
  • It feels gourmet but uses ingredients you probably already have tucked away somewhere.
  • The protein from Greek yogurt makes it surprisingly filling without feeling heavy.
  • Cleanup is minimal, just one pot and one skillet, which means more time to actually enjoy dinner.
  • The lemony brightness makes it taste fresh even in the dead of winter when you need a little sunshine on a plate.
02 -
  • Always reserve pasta water before draining, it is liquid gold that helps the sauce become smooth and glossy instead of thick and pasty.
  • Never let the yogurt sauce boil, low and slow is the secret to keeping it creamy and preventing that curdled, grainy texture nobody wants.
  • Taste before serving and adjust the lemon or salt, yogurt can dull flavors so a final pinch of salt or squeeze of lemon often makes everything pop.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils spray into the sauce and give you maximum flavor.
  • If the sauce feels too thick, do not panic, just keep adding pasta water a tablespoon at a time until it loosens up and coats the noodles like silk.
  • Let the pasta rest in the skillet for a minute or two after tossing, it helps the sauce cling better and the flavors meld together beautifully.
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