Lemon Garlic Greek Yogurt (Printable Version)

A bright, creamy pasta featuring tangy yogurt, lemon zest, and garlic for a light, protein-rich main dish.

# What You Need:

→ Pasta

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

→ Sauce

02 - 1 tablespoon olive oil
03 - 4 cloves garlic, 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)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 - Lower heat. Stir in Greek yogurt, lemon zest, lemon juice, Parmesan, sea salt, black pepper, and red pepper flakes if using. Mix gently, keeping sauce from boiling.
04 - Add drained pasta to skillet and toss gently to coat. Gradually add reserved pasta water until sauce reaches desired creamy consistency.
05 - Remove from heat. Plate immediately and garnish with chopped parsley, extra Parmesan, and lemon slices or zest as desired.

# Expert Tips:

01 -
  • It comes together faster than delivery and tastes like you planned it all week.
  • The yogurt keeps things silky without weighing you down or making you feel sluggish after.
  • Lemon and garlic wake up your taste buds in a way that feels both bright and comforting.
  • You probably already have most of these ingredients sitting in your kitchen right now.
02 -
  • Never let the yogurt sauce boil or it will curdle into a grainy mess, low heat is your friend here.
  • That reserved pasta water is pure magic, it loosens the sauce and helps everything cling together.
  • Taste before serving and adjust the lemon or salt, every lemon is different and so is every palate.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils fall right into the sauce.
  • If you want it even creamier, stir in a tablespoon of butter at the very end.
  • Taste the pasta water before you drain, if it's well-salted, it'll season the sauce perfectly as you toss.
Go Back