Lemon Garlic Yogurt Pasta (Printable)

Creamy pasta featuring tangy yogurt, lemon zest, and garlic for a fresh and satisfying dish.

# 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 Steps:

01 - Bring a large pot of salted water to a boil. Cook the 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 but not browned.
03 - Reduce heat to low. Stir in Greek yogurt, lemon zest, lemon juice, Parmesan cheese, salt, black pepper, and red pepper flakes if using. Mix gently to combine without boiling.
04 - Add drained pasta to the skillet and toss gently to coat with sauce. Gradually add reserved pasta water until sauce reaches a creamy, silky consistency.
05 - Remove from heat and serve immediately, garnished with chopped parsley, extra Parmesan, and lemon slices or zest if desired.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you actually tried.
  • The Greek yogurt keeps it creamy and high in protein without feeling heavy.
  • Bright lemon and garlic make every bite feel alive, not one-note.
  • You probably have most of these ingredients already sitting in your kitchen.
02 -
  • Never let the yogurt sauce boil or it will break into grainy clumps instead of staying smooth.
  • Reserve more pasta water than you think you need, it's your insurance policy for a sauce that actually coats the noodles.
  • Taste before serving and add more salt, lemon juice, or Parmesan until it sings.
03 -
  • Use full-fat Greek yogurt for the richest, creamiest sauce that won't break as easily.
  • Zest the lemon directly over the skillet so the oils spray into the sauce and pack more flavor.
  • Toss the pasta in the skillet off the heat if you're nervous about curdling, the residual warmth is enough to marry everything together.
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