Lightened Up Greek Yogurt Lemon Pasta
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!
Servings: 6 people
- 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.
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!
Calories: 309kcal | Carbohydrates: 43.2g | Protein: 16.9g | Fat: 8g