A big bowl of this creamy Greek Yogurt-Herb Pasta will fill you up and soothe your soul any night of the week! © COOKING WITH CURLS
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Greek Yogurt-Herb Pasta

Greek Yogurt-Herb Pasta is a quick and easy meal full of flavor from fresh herbs and lemon that your family will happily devour!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: pasta, greek yogurt, fresh herbs, lemon, healthy
Servings: 6 Servings
Calories: 345kcal
Author: Lisa Johnson


  • 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.


Calories: 345kcal | Carbohydrates: 64g | Protein: 17g | Fat: 1g | Cholesterol: 3mg | Sodium: 230mg | Potassium: 367mg | Fiber: 4g | Sugar: 5g | Vitamin A: 435IU | Vitamin C: 11.6mg | Calcium: 146mg | Iron: 2.4mg