Lemon Garlic Greek Yogurt Pasta (Print Version)

Creamy pasta with zesty lemon, tangy Greek yogurt, and savory garlic for a light, protein-rich meal.

# What You'll Need:

→ Pasta

01 - 12 oz 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, 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)

# Cooking Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While pasta cooks, 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 - Reduce heat to low and stir in Greek yogurt, lemon zest, lemon juice, Parmesan cheese, sea salt, black pepper, and red pepper flakes if using. Mix gently, avoiding boiling the sauce.
04 - Add drained pasta to skillet and toss gently to coat. Gradually add reserved pasta water until the sauce reaches a creamy, silky consistency.
05 - Remove from heat and serve immediately, garnished with chopped parsley, additional Parmesan, and lemon slices or zest as desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent an hour in the kitchen.
  • The yogurt gives you serious protein without feeling heavy or rich.
  • Lemon zest and garlic create a flavor punch that wakes up your taste buds.
  • You can toss in whatever vegetables or proteins you have on hand and it still works beautifully.
02 -
  • Never let the yogurt sauce come to a boil or it will split into a grainy mess—low and slow is the only way.
  • Reserve more pasta water than you think you need. I've learned the hard way that a dry sauce is nearly impossible to rescue.
  • Freshly grated Parmesan melts in smoothly, but pre-shredded cheese can clump and won't give you that creamy finish.
03 -
  • Zest the lemon before you juice it—it's nearly impossible to zest a juiced lemon and you'll lose all that fragrant oil.
  • Use full-fat Greek yogurt if you can. It's more stable under heat and gives you the creamiest, dreamiest sauce.
  • Toss the pasta in the skillet off the heat for the final mix—it prevents the yogurt from overheating and keeps everything silky.
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