Lemon Garlic Greek Yogurt Pasta (Printer View)

Creamy pasta with tangy Greek yogurt, lemon zest, and garlic, perfect for a fresh, satisfying 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 garnish
07 - 1 teaspoon sea salt, plus extra 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 additional zest (optional)

# Method:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
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, sea salt, black pepper, and crushed red pepper flakes if using. Combine gently without boiling.
04 - Add drained pasta to skillet, tossing carefully to coat in sauce. Gradually add reserved pasta water until sauce reaches a creamy, silky texture.
05 - Remove from heat and transfer to serving dishes. Garnish with fresh parsley, extra Parmesan, and optional lemon slices or zest. Serve immediately.

# Expert Advice:

01 -
  • It delivers restaurant-quality creaminess using pantry staples you probably already have on hand.
  • The yogurt adds serious protein, so you actually feel satisfied instead of hungry an hour later.
  • Lemon and garlic wake up your taste buds without overwhelming them, making every bite feel fresh and alive.
02 -
  • Never let the yogurt sauce boil or it will split into a curdled mess that no amount of stirring can save.
  • Reserve more pasta water than you think you need because adding it gradually is how you control the sauce's texture and richness.
  • Toss the pasta in the skillet instead of pouring sauce over plated noodles so every piece gets evenly coated and absorbs all that lemony garlicky goodness.
03 -
  • Use a microplane to zest your lemon directly over the skillet so the oils spray into the sauce and you capture every bit of that fragrant brightness.
  • Taste the sauce before you toss the pasta in and adjust the salt, lemon, or Parmesan so it's exactly how you want it, because once the noodles go in it's harder to fix.
  • Serve this in warm bowls so the sauce stays silky and doesn't cool down too fast, especially if you're plating for guests.
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