Lemon Garlic Greek Yogurt Pasta (Printable Version)

Creamy pasta with tangy yogurt, lemon zest, and garlic for a fresh, protein-rich Mediterranean 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)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the 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. Stir in Greek yogurt, lemon zest, lemon juice, Parmesan cheese, sea salt, black pepper, and red pepper flakes if used. Mix gently without allowing the sauce to boil.
04 - Add drained pasta to the skillet and toss gently to coat with the sauce. Gradually add reserved pasta water until the sauce is creamy and silky.
05 - Remove from heat and serve immediately. Garnish with chopped parsley, additional Parmesan, and lemon slices or zest as desired.

# Expert Advice:

01 -
  • It delivers restaurant-level creaminess without a drop of heavy cream, just protein-packed Greek yogurt.
  • The bright lemon cuts through richness in a way that feels clean and satisfying, not heavy.
  • You can have dinner on the table in under half an hour, even on your most chaotic nights.
  • It's endlessly adaptable: toss in greens, grilled shrimp, or roasted vegetables without changing the soul of the dish.
02 -
  • Never let the yogurt sauce come to a boil or it will curdle and turn grainy. Keep the heat gentle once you add it.
  • The reserved pasta water is essential, it's starchy enough to help the sauce cling and creamy enough to thin it without making it watery.
  • Taste the sauce before you toss the pasta in. It should be bold and tangy because the pasta will mellow it out.
03 -
  • Zest the lemon over the yogurt mixture so none of those precious oils go to waste, they carry so much flavor.
  • If the sauce feels too thick, don't be shy with the pasta water. Add it a tablespoon at a time until it looks glossy and moves easily in the pan.
  • Taste as you go and trust your instincts. Some lemons are more tart than others, so adjust the juice and salt to match what you're tasting.
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