Save I tossed this together on a Wednesday night when the fridge looked bare and takeout felt lazy. Greek yogurt, half a lemon, and some garlic turned into something I actually craved the next day. It's the kind of recipe that doesn't ask much but gives back tenfold in flavor and comfort.
My sister called once while I was making this, and I kept her on speaker as the garlic hit the oil. She said it sounded like I was cooking something fancy. I laughed because it was literally four ingredients in a pan. But when she came over the next week, I made it for her, and she didn't say a word until her plate was clean.
Ingredients
- Dried pasta (340 g): Use whatever shape you have, spaghetti clings to the sauce beautifully, but penne holds it in every bite.
- Olive oil (1 tablespoon): Just enough to soften the garlic without frying it, keep the heat gentle.
- Garlic cloves (4, minced): Fresh is everything here, the aroma is what makes the kitchen feel alive.
- Plain Greek yogurt (250 g): Full-fat makes it silkier, but low-fat works if you add a splash more pasta water.
- Lemon (1 large, zested and juiced): Zest first, then juice, the oils in the zest are where the brightness lives.
- Parmesan cheese (40 g grated, plus extra): Freshly grated melts in smoothly, pre-shredded can clump and turn grainy.
- Sea salt (1 teaspoon, plus more for pasta water): Salt the pasta water like the ocean, it's your only chance to season the noodles from within.
- Black pepper (1/2 teaspoon): Freshly cracked adds a bite that pre-ground just can't match.
- Crushed red pepper flakes (1/4 teaspoon, optional): A whisper of heat that sneaks up on you in the best way.
- Fresh parsley (2 tablespoons, chopped): Adds color and a grassy freshness that balances the richness.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, with a slight bite in the center. Before draining, scoop out half a cup of the starchy pasta water, it's liquid gold for the sauce.
- Sauté the garlic:
- Heat olive oil in a large skillet over medium heat and add the minced garlic, stirring gently for one to two minutes until it smells like heaven but hasn't browned. Browned garlic turns bitter, so watch it closely.
- Build the sauce:
- Lower the heat and stir in the Greek yogurt, lemon zest, lemon juice, Parmesan, salt, pepper, and red pepper flakes if using. Mix everything gently and keep the heat low, boiling will make the yogurt split and turn grainy.
- Toss the pasta:
- Add the drained pasta to the skillet and toss it through the sauce, adding reserved pasta water a little at a time until it's creamy and clings to every strand. The starch in the water helps the sauce hug the noodles instead of pooling at the bottom.
- Serve:
- Take it off the heat and plate it up right away, topped with parsley, extra Parmesan, and a few lemon slices or zest if you're feeling fancy.
Save I made this for a friend going through a rough patch, and she sat at my tiny kitchen table twirling her fork in silence. Halfway through, she looked up and said it tasted like something her mom used to make, even though it wasn't. Sometimes food just knows how to show up when you need it to.
Making It Your Own
Grilled chicken or roasted chickpeas turn this into a heartier meal without losing the lightness. I've also stirred in baby spinach right at the end, it wilts in seconds and adds a pop of green. If you want more tang, add an extra squeeze of lemon juice just before serving.
What to Pair It With
A crisp Sauvignon Blanc or Pinot Grigio cuts through the creaminess and echoes the lemon beautifully. If you're skipping wine, sparkling water with a lemon wedge does the same job. A simple arugula salad with olive oil and shaved Parmesan keeps the meal bright and balanced.
Storage and Leftovers
Leftovers keep in the fridge for up to two days, though the sauce thickens as it cools. Reheat gently on the stovetop with a splash of water or milk, stirring until it loosens up again. I don't recommend freezing this one, the yogurt doesn't bounce back well after thawing.
- Add a drizzle of olive oil when reheating to bring back the shine.
- Freshen it up with a squeeze of lemon and a handful of fresh parsley.
- If it's too thick, a spoonful of Greek yogurt stirred in works wonders.
Save This pasta doesn't need a special occasion, it just needs twenty minutes and a willingness to trust that simple things can be extraordinary. Make it once, and it'll become one of those recipes you don't need to look up anymore.
Recipe FAQs
- → What type of pasta works best for this dish?
Long pastas like spaghetti, linguine, or penne hold the creamy sauce well and complement the fresh flavors beautifully.
- → Can I substitute Greek yogurt with other dairy products?
Yes, skyr or labneh can be used as alternatives for similar creaminess and tang without altering texture.
- → How do I prevent the sauce from curdling?
Mix the yogurt gently into the warm but not boiling sautéed garlic and lemon mixture, and avoid high heat to maintain a smooth consistency.
- → Is it possible to add protein to this dish?
For extra protein, grilled chicken or chickpeas can be incorporated without overpowering the vibrant flavors.
- → What beverages pair well with this pasta?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the lemon and garlic notes perfectly.