Lemon Garlic Greek Yogurt (Print Version)

Creamy pasta featuring tangy Greek yogurt, lemon zest, and garlic with a light, refreshing finish.

# Components:

→ 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant but not browned.
03 - Reduce heat. Stir in Greek yogurt, lemon zest, lemon juice, Parmesan, salt, pepper, and red pepper flakes if using. Mix gently to combine without boiling.
04 - Add drained pasta to skillet and toss to coat with sauce. Incorporate reserved pasta water gradually until the sauce is creamy and silky.
05 - Remove from heat. Garnish with parsley, additional Parmesan, and lemon slices or zest as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 25 minutes—faster than ordering delivery, and your kitchen smells incredible.
  • The sauce is naturally creamy without relying on heavy cream, so you get richness that feels lighter than it tastes.
  • Lemon and garlic do the heavy lifting flavor-wise, so simple ingredients taste unexpectedly sophisticated.
02 -
  • Greek yogurt will curdle and separate if it gets too hot; keeping the heat low and adding it to cooled garlic instead of hot oil changed everything for me.
  • Reserving that pasta water is essential—I learned this the hard way when I drained it down the sink and ended up with a thick, chalky sauce instead of the luxurious consistency this dish demands.
  • Tasting and adjusting salt at the end matters because pasta water adds saltiness, and you need to balance it against the bright acidity of the lemon.
03 -
  • If you only have thick Greek yogurt, whisk in a splash of milk or water first to loosen it slightly and make it easier to distribute evenly without clumping.
  • Freshly grated Parmesan melts and incorporates far more smoothly than pre-shredded, which contains additives that prevent clumping but also prevent melting—the difference is genuinely noticeable.
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