This Lightened Up Greek Yogurt Lemon Pasta is the perfect, quick weeknight meal that will leave you feeling warm and toasty without being weighed down!
I didn’t think so.
I always try to find a new or tasty recipe to make for dinner on Mondays so there’s something to look forward to and get the week started right! So today, I’m going to give you something to look forward to with this lightened up greek yogurt lemon pasta. Make it tonight, make it next Monday, let it be your rescue from another back-to-the-grind Monday!
Do you non-vegetarians do a meatless night during the week? Trevor and I are pretty good about having one meatless dinner a week. We keep reading and watching documentaries (we’re complete documentary lovers) that suggest reducing your red meat intake, so we’re tryyyyingg, but it’s not easy… for us. 😉 Whether you’re a meat and potatoes kinda guy/girl or a vegetarian, I promise you’ll love this greek yogurt lemon pasta. It’s filled with so much flavor, without all the guilt!
OOoohhh, one more thing… How was halloween? Did you sneak bites of your kids’ Halloween candy while they were sleeping? I would definitely be going for the Reeses. Speaking of which, pleeease tell me you’ve seen these Jimmy Kimmel videos. (If you’re going to just watch one, watch the second one, and wait for the ending, it’s so sweet!) Does anybody know if Jimmy did this again this year? I hope so.
Oh my gosh, it kills me every time! That little girl at the end is so cute! I hope my kids are like her 😉
Because the moment
you’ve all I’ve been waiting for is finally here!
Drum roll please…..It’s November!
Get ready for comfort food, soups, and desserts galore over here at Show Me the Yummy, because the holiday season is truly the “most wonderful time of the year”. Growing up in Iowa with white Christmases, sledding, snow ball fights and more, you’d think living in Seattle that I would miss those midwestern-winter staples.
If i could move the city of Seattle to an island in the Caribbean, I would. I’ll make a call and see what I can do about that. Top thing I don’t miss: walking outside in the middle of winter and having the inside of your nose freeze (you won’t really understand until it’s happened to you). I lived there for 20 years, but I don’t think I’ll ever get used to that cold.
Lots and lots of garlic.
We love garlic, like seriously love garlic. Any recipe that calls for garlic, we double it every time. So if the recipe scares you away when you see how many cloves I use, just cut it back a little!
We also love greek yogurt. If I see sour cream or yogurt in a recipe, I almost always switch it out for greek yogurt. It’s higher in protein than regular yogurt and just a whole heck of a lot better for you than sour cream!
Lighter? Yes. Tasteless? Heck. No!
This pasta is so bright and fresh that you’ll forget it’s cold and rainy outside.
What makes it taste so fresh is the lemon juice and zest. Added to that is a touch of butter, thick greek yogurt, and garlic to make an ultra creamy sauce that comes together in a matter of minutes.
By the way, DON’T RINSE YOUR PASTA OFF before you put it in the sauce. The starch that is on the pasta will actually help the sauce stick to the pasta and make for a much more delicious experience. The only time you should be rinsing your pasta is if it’s going to be served cold. Spread the word 🙂
This smooth creamy sauce of lemon, garlic, butter, and greek yogurt is smothered over whole wheat linguine. Serve it up with a nice side salad or even some warm bread dipped in olive oil and balsamic and you’ll feel warm and toasty in no time!
It’s the perfect super quick healthy weeknight meal for a nice chilly night that won’t leave you feeling weighed down!
Is the holiday season your favorite time of year? Or do you find it stressful? Show me the yummy!
- 1 pound whole wheat linguine
- 3 tablespoons unsalted butter
- 6 cloves garlic finely minced
- 1 large lemon juiced
- 2 cups non fat plain greek yogurt 1 or 2% will be fine, too
- 1 teaspoon lemon zest
- salt to taste
- Bring a pot of salted water to a boil and add a tablespoon of olive oil. Cook pasta according to it's package until al dente.
- In a large non-stick pan, melt butter over medium-low heat.
- Stir in garlic for 30 seconds, or until fragrant.
- Whisk in lemon juice.
- Remove from heat, and whisk in greek yogurt, lemon zest, and salt to taste. Place back on low heat to warm.
- Poor in (drained) cooked pasta and stir to combine.
- Serve immediately.
This pasta is great leftover, however, it is much drier the next day. To reconstitute the pasta, simply stir in a little greek yogurt or butter and reason with salt. You could even top with a little extra lemon juice.
You could also store the sauce separately from the pasta. The possibilities are endless! 😉
Gluten free? Just use a gluten free pasta!