Lemon Garlic Greek Yogurt Pasta (Printable Version)

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

# What You'll Need:

→ Pasta

01 - 12 oz 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 and cook pasta until al dente. Reserve 1/2 cup of 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 without browning.
03 - Reduce heat to low and gently stir in Greek yogurt, lemon zest and juice, Parmesan, salt, black pepper, and red pepper flakes if using. Avoid boiling the sauce.
04 - Add drained pasta to the skillet, tossing gently to coat with sauce. Gradually add reserved pasta water until sauce achieves a creamy, silky texture.
05 - Remove from heat and serve immediately, garnished with parsley, extra Parmesan, and optional lemon slices or zest.

# Expert Tips:

01 -
  • It's ready in 25 minutes, which means you can have dinner on the table faster than takeout arrives.
  • The tangy Greek yogurt gives you all the richness without the heaviness, and somehow that makes it feel lighter and more sophisticated.
  • Every bite tastes like sunshine thanks to the lemon, and your body gets a serious protein boost from the yogurt.
02 -
  • Never let the sauce boil once the yogurt goes in, or it will break and separate into watery curds—low and gentle heat is the secret to keeping it silky.
  • If your sauce breaks anyway, don't panic; turn off the heat, let it cool for 30 seconds, then whisk in a spoonful of cold pasta water, and it usually comes back together.
  • The consistency matters; the sauce should move slightly on the plate but cling to every strand—too thick and it tastes gluey, too thin and you've lost the point entirely.
03 -
  • Save extra pasta water in a mug on the stove—if the sauce gets too thick while sitting, a splash of it loosens everything back to silky perfection.
  • Don't waste time on pre-grated Parmesan; a microplane zests lemon and grates cheese in seconds, and the difference in texture is worth those few extra moments.
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