Lemon Garlic Greek Yogurt Pasta (Printable Version)

Creamy pasta with Greek yogurt, lemon zest, and garlic for a fresh, protein-rich Mediterranean meal.

# What You Need:

→ Pasta

01 - 12 ounces dried pasta (spaghetti, linguine, or penne)

→ Sauce

02 - 1 tablespoon olive oil
03 - 4 cloves garlic, 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
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:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. 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 but not browned.
03 - Lower heat and stir in Greek yogurt, lemon zest, lemon juice, Parmesan cheese, salt, black pepper, and red pepper flakes if used. Mix gently, avoiding boiling the sauce.
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, garnished with chopped parsley, extra Parmesan, and lemon slices or zest if desired.

# Expert Tips:

01 -
  • It tastes like you spent way more time on it than you actually did.
  • The tanginess of the yogurt keeps everything feeling fresh and alive, even though it's technically creamy.
  • At 21 grams of protein per serving, it actually satisfies rather than leaving you hungry an hour later.
02 -
  • Greek yogurt breaks if the heat gets too high, so that gentle temperature is non-negotiable—it's what keeps the sauce creamy instead of grainy.
  • Don't skip reserving the pasta water; that starchy liquid is what transforms a yogurt coating into an actual sauce that clings to the pasta instead of sliding off.
03 -
  • If you can't find Greek yogurt, skyr or labneh will give you a similar tang and creaminess with barely any difference in the final dish.
  • The single most important thing is not letting the sauce boil—medium-low heat and patience are what turn this into silky magic instead of a separated, grainy mess.
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