Greek Yogurt-Herb Pasta is a quick and easy meal full of flavor from fresh herbs and lemon that your family will happily devour! It is a lot like Fettuccine Alfredo, minus the cream, Parmesan cheese, and lactose. It’s the perfect healthy meal that masquerades as comfort food…..
The Greek yogurt makes it creamy, the lemon adds a bit of tang, the onions are almost caramelized so they add a bit of sweetness. And the longer you let this Greek Yogurt-Herb Pasta sit, the creamier it gets!
How to make Greek Yogurt-Herb Pasta:
Chop your herbs and place them in a large bowl. Set aside.
Bring 5 to 6 quarts of water and 1 Tablespoon of sea salt to a boil. Add pasta and cook according to package instructions.
Remove 2 cups of the pasta cooking water before draining the pasta and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until softened, 5 to 8 minutes…..
Add the garlic and cook for one additional minute.
Add the onion mixture to the fresh herbs, stir to combine…..
Stir in the Greek yogurt…..
Whisk in the reserved pasta water…..
Add the drained pasta and lemon zest, toss to combine…..
Season with sea salt and pepper to taste and serve…..
Then sit back and watch your family lick their plates clean, LOL
See how nicely the sauce thickened up?!
Notes:
- I used Fage whole-fat Greek yogurt. I think they now call it 5%.
- Use any combination of herbs that you have on hand, or that are available at the grocery store. Add more or less, get creative.
- I used Barilla Fettuccine n.6 because it was hanging out in my pantry. Use gluten-free or whole-wheat pasta if you prefer.
- Substitute vegan yogurt for a vegan meal.
I am lactose-intolerant and have personally never had any issues consuming Fage Greek Yogurt. Each person is different, this may not be the case for you.
Menu Suggestions:
Add leftover Instant Pot Faux-tisserie Chicken for an even heartier meal
Serve with Greek Roasted Chicken
More delicious pasta dishes to try:
Fusilli al Pomodoro – curly pasta with fresh tomatoes
Linguine alla Carbonara – you must try this dish, so good!!
Lemon Asparagus Pasta – I love lemon!
May is International Mediterranean Diet Month so I thought I would make more Mediterranean meals this month and see how it goes. No, they won’t all be pasta based, LOL
Enjoy!!
- 2 Tablespoons fresh thyme
- 2 Tablespoons fresh mint
- 2 Tablespoons fresh marjoram
- 2 Tablespoons fresh oregano
- 4 Tablespoons fresh Italian parsley
- 1 pound pasta (I used fettuccine)
- 1 cup red onion (finely chopped)
- 3 cloves garlic (minced)
- 2 cups Greek yogurt (I used Fage 5%)
- 2 cups reserved pasta cooking water
- 1 Tablespoon fresh lemon zest (1 large lemon)
- 1/2 teaspoon sea salt (add more if needed)
- 1/2 teaspoon ground black pepper (add more if needed)
-
Chop the herbs and place them in a large bowl. Set aside.
-
Bring 5 to 6 quarts of water and 1 Tablespoon of sea salt to a boil. Add pasta and cook according to package instructions.
-
Remove 2 cups of the pasta cooking water before draining the pasta and set aside.
-
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until softened, 5 to 8 minutes.
-
Add the garlic and cook for one additional minute.
-
Add the onion mixture to the fresh herbs, stir to combine.
-
Stir in the Greek yogurt.
-
Whisk in the reserved pasta water.
-
Add the drained pasta and lemon zest, toss to combine.
-
Season with sea salt and pepper to taste and serve.
I used Fage whole-fat Greek yogurt. I think they now call it 5%.
Use any combination of herbs that you have on hand, or that are available at the grocery store. Add more or less, get creative.
I used Barilla Fettuccine n.6 because it was hanging out in my pantry. Use gluten-free or whole-wheat pasta if you prefer.
Substitute vegan yogurt for a vegan meal.
This recipe will be partying at these link parties!
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That looks delicious, and what a wonderful pack of protein. Love the nutritional information… definitely going to try it:)