Lemon-Garlic Greek Yogurt (Print Version)

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

# Components:

→ 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 additional 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 the 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 without browning.
03 - Lower heat to low. Stir in Greek yogurt, lemon zest, lemon juice, Parmesan cheese, sea salt, black pepper, and crushed red pepper flakes if using. Mix gently to combine without boiling.
04 - Add drained pasta to the skillet and toss gently to coat with the sauce. Gradually add reserved pasta water, stirring, until the sauce achieves a creamy, silky texture.
05 - Remove from heat. Serve immediately garnished with fresh parsley, extra Parmesan, and lemon slices or zest if desired.

# Expert Advice:

01 -
  • It feels indulgent but sneaks in serious protein without any heaviness.
  • The brightness of lemon cuts through the richness in a way that makes you want another forkful.
  • You can make it with pantry staples and whatever pasta shape you have on hand.
  • It comes together faster than ordering takeout and tastes twice as good.
02 -
  • Never let the yogurt sauce boil or it will curdle and turn grainy instead of creamy.
  • Pasta water is not optional, the starch in it transforms the sauce from thick to luxurious.
  • Taste before serving and adjust salt, lemon, or pepper to your preference.
03 -
  • Use room temperature yogurt so it blends into the sauce more smoothly without shocking the heat.
  • Zest the lemon directly over the skillet so the oils fall right into the sauce for maximum flavor.
  • If you like it richer, stir in a tablespoon of butter at the end for glossy, restaurant-style finish.
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