Lemon Garlic Greek Yogurt (Printable)

Bright, creamy pasta with tangy Greek yogurt, lemon zest, and garlic for a quick, light Mediterranean meal.

# 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)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions 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. Stir in Greek yogurt, lemon zest, lemon juice, Parmesan, salt, black pepper, and red pepper flakes if using. Combine gently without boiling.
04 - Add drained pasta to the skillet and toss gently to coat with the sauce. Gradually add reserved pasta water until sauce is creamy and silky.
05 - Remove from heat. Serve immediately, garnished with fresh parsley, extra Parmesan, and lemon slices or zest as desired.

# Expert Suggestions:

01 -
  • It comes together faster than most delivery orders and tastes like you spent an hour in the kitchen.
  • The Greek yogurt gives you serious protein without any heaviness, so you feel good after eating it.
  • Every bite has this bright lemon pop that wakes up your palate instead of putting it to sleep.
  • You probably already have most of these ingredients sitting in your pantry right now.
02 -
  • Never let the yogurt sauce come to a boil or itll split into a curdled mess instead of staying smooth and creamy.
  • Salt your pasta water like the sea, under-seasoned noodles will make the whole dish taste flat no matter how good your sauce is.
  • Reserve that pasta water before you drain, its loaded with starch that helps the sauce cling and creates a luxurious texture you cant fake with plain water.
03 -
  • Grate your Parmesan and zest your lemon right before you start cooking, the fresher they are, the more vibrant and aromatic your sauce will be.
  • If the sauce feels too thick after tossing, keep adding pasta water one tablespoon at a time until it reaches that perfect creamy consistency that coats the noodles like silk.
  • Taste as you go and trust your instincts, a little more lemon juice or an extra pinch of salt can transform the dish from good to unforgettable.
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