Lemon Yogurt Pasta
This Lemon Yogurt Pasta uses creamy White Mountain Yogurt to make a light, refreshing sauce paired with bright lemon and garlic. Ready in under 20 minutes, it’s a simple, satisfying weeknight meal!
- Dinner
Ingredients
- 12 oz pasta (linguine, spaghetti, or your favorite)
- 2 tbsp butter (or olive oil)
- 3 garlic cloves, minced
- Juice of 1 large lemon
- Zest of 1 lemon
- 1⅔ cups White Mountain Yogurt
- Salt & pepper, to taste
- Fresh parsley, chopped (optional)
- Grated Parmesan (optional)
directions
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta cooking water, then drain.
- In a skillet, melt butter (or heat oil) over low-medium heat. Add garlic and sauté ~30 seconds until fragrant.
- Remove skillet from heat and stir in lemon juice.
- Whisk in the White Mountain Yogurt and lemon zest until smooth. If the sauce is too thick, add some reserved pasta water a tablespoon at a time to reach desired consistency.
- Return skillet to very low heat, then add the drained pasta and toss gently to coat.
- Season with salt & pepper. Top with parsley and Parmesan if desired. Serve immediately.
