Lemon Garlic Greek Yogurt (Print View)

Creamy pasta with tangy Greek yogurt, lemon zest, and garlic, offering a light, protein-packed meal.

# Components:

→ 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 according to package directions until al dente. Reserve 1/2 cup pasta water and drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté 1 to 2 minutes until fragrant but not browned.
03 - Reduce heat to low. Stir in Greek yogurt, lemon zest, lemon juice, Parmesan cheese, sea salt, black pepper, and red pepper flakes if using. Combine gently without boiling.
04 - Add drained pasta to skillet and toss gently to coat. Gradually add reserved pasta water until sauce becomes creamy and silky.
05 - Remove from heat and serve immediately. Garnish with parsley, additional Parmesan, and lemon slices or zest as desired.

# Expert Advice:

01 -
  • It tastes fancy enough for guests but comes together faster than you'd believe.
  • The tanginess of Greek yogurt makes you feel virtuous while eating something genuinely comforting.
  • One skillet, one pot, and you're done—no complicated reductions or fussy techniques.
02 -
  • Greek yogurt curdles if the heat gets too high, so keep your temperature modest and don't let the sauce simmer—you'll learn this the hard way exactly once.
  • The pasta water is not optional; those starchy reserves are what transform a thick mixture into something that coats beautifully and tastes silky on your tongue.
03 -
  • Reserve your pasta water before you drain—I cannot stress this enough; it's the difference between a sauce that clings and one that feels thin.
  • Taste constantly as you build the sauce; lemon and salt levels shift the entire character, and you want to own that flavor, not apologize for it.
Return