Greek Yogurt Pasta with Lemon Parmesan Sauce

A light, creamy pasta dish with a tangy lemon-garlic yogurt sauce, fresh herbs, and plenty of Parmesan. Quick, simple, and packed with flavor.

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Course: Main Course

Cuisine: American

Keyword: Greek Yogurt Pasta with Lemon Parmesan Sauce

Prep Time: 10

Servings: servings

Calories: 346kcal

Ingredients

8 oz cavatappi pasta or pasta of choice
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves minced
Zest and juice of 1 lemon
1 cup full-fat Greek yogurt
¾ cup Parmesan cheese grated
½ teaspoon salt or to taste
¼ teaspoon black pepper
2 tablespoons chopped fresh basil or parsley

Instructions

Cook pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.
In a large skillet over medium heat, warm olive oil and butter. Add chopped garlic and sauté until fragrant, about 1 minute.
Stir in lemon zest and juice, then reduce heat to low.
Add Greek yogurt, salt, and pepper. Stir quickly to combine into a smooth sauce.
Add drained pasta and toss to coat. Stir in Parmesan and splash in reserved pasta water as needed to thin the sauce.
Serve warm, garnished with chopped herbs. Enjoy!

Notes

Notes:
• Best served fresh, but leftovers can be stored in the fridge for up to 3 days.
• Reheat gently with a splash of water or broth to loosen the sauce.
• Add-ins: grilled chicken, peas, or spinach work great.
• Flavor Profile: creamy, tangy, cheesy, with bright lemon and mellow garlic.

Nutrition