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Fettuccine & Lemon Yogurt Sauce

The addition of White Mountain Yogurt makes this fettuccine extra creamy. Great as a vegetarian dish or add grilled chicken on top for some extra protein!

  • Savory


  • 2 c. White Mountain Foods Bulgarian Yogurt
  • 4oz of unsalted butter
  • 4-5 cloves of garlic, minced
  • 2 TBSP lemon juice
  • Zest of half a lemon
  • 1/4 cup grated parmesan
  • Fresh parsley for garnish
  • Salt and pepper to taste


  1. Cook pasta according to directions on the box, drain, and set aside.
  2. In the same pot, melt the butter over medium heat and add minced garlic. Cook for 1-2 minutes until the garlic is fragrant, but not browned.
  3. Turn heat to low and add yogurt. Stir until smooth. Toss in pasta and coat.
  4. Add zest, lemon juice, and salt and pepper to taste.
  5. Serve with parmesan cheese and parsley for garnish.