Lemon Garlic Greek Yogurt Pasta

# 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. 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, then stir in Greek yogurt, lemon zest, lemon juice, Parmesan, salt, black pepper, and red pepper flakes if using. Mix gently without boiling.

04 - Add drained pasta to the skillet and toss gently to coat. Gradually add reserved pasta water until sauce is creamy and silky.

05 - Remove from heat. Serve immediately, garnished with parsley, extra Parmesan, and lemon slices or zest if desired.

# Expert Tips:

01 -

It's naturally protein-packed and creamy without being heavy or pretentious.
The balance of tang and brightness means you'll actually want seconds instead of just eating out of obligation.
Twenty-five minutes total and you're serving something that tastes like you spent hours on it.

02 -

Never let the yogurt sauce actually boil—it will separate and break into cottage cheese-like curds, and there's no coming back from that once it happens.
The pasta water is non-negotiable; it's the difference between a coating sauce and a glorified dollop of yogurt that won't stick to anything.

03 -