Lemon Garlic Greek Yogurt Pasta (Print Version)

A creamy pasta with tangy yogurt, fresh lemon zest, and garlic for a light, protein-packed 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 pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
03 - Reduce heat to low. Stir in Greek yogurt, lemon zest, lemon juice, Parmesan, salt, black pepper, and red pepper flakes if using. Mix gently; avoid boiling sauce.
04 - Add drained pasta to skillet and toss gently to coat with sauce. Gradually add reserved pasta water until sauce reaches a creamy, silky consistency.
05 - Remove from heat. Serve immediately, garnished with parsley, extra Parmesan, and lemon slices or zest as desired.

# Additional Tips::

01 -
  • A creamy pasta that's actually good for you, with real protein from Greek yogurt instead of heavy cream.
  • Ready in less than half an hour, making it perfect for those nights when you need dinner on the table without the fuss.
  • The lemon brightness cuts through everything, making each bite feel fresh and alive instead of dull and predictable.
02 -
  • Greek yogurt can curdle if you let the heat get too high—keep it gentle and you'll have a silky sauce; rush it and you'll end up with something grainy and separated.
  • Pasta water is not filler; that starch is what transforms a creamy sauce into something that actually clings to the noodles instead of pooling at the bottom.
03 -
  • Reserve your pasta water before draining—I learned this the hard way by watching it pour down the sink and then having a sauce that wouldn't coat properly.
  • Taste as you go, especially with the salt and lemon juice, because these are the elements that bring everything into focus and make the dish taste alive.
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