Lemon yogurt pasta with garlic and herbs
A quick, tangy pasta that leans on yogurt for creaminess instead of cream. The shelf's lemon yogurt dissolves into the sauce while you cook, turning sharp and bright. Dinner in under twenty minutes.
About 640 calories a serving, 27 g protein, 97 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 cup fino lemon less sugar greek yogurt
- 1 lemon
Staples
- 8 oz pasta
- to taste salt
- to taste pepper
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon butter
- Bring a pot of salted water to a boil and cook 8 oz pasta until just shy of tender, about 2 minutes before the package says it's done. Zest the lemon, then halve it for juicing later.
- While the pasta cooks, mince 3 cloves garlic and warm 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic, cook until fragrant and just starting to turn gold, then lower the heat to low.
- Drain the pasta, saving 1 cup of the water. Pour 1 cup yogurt into the skillet off heat, add the juice of half the lemon and half the zest, then stir until smooth.
- Add the warm pasta to the yogurt sauce and toss over low heat, adding pasta water in splashes if the sauce is too thick; it should coat the noodles loosely. Taste and adjust salt and pepper.
- Divide between two bowls and finish with the remaining zest and a crack of black pepper.
Note Swap the lemon yogurt for plain yogurt and stir in more fresh lemon juice and zest to suit. Leftovers keep in the cold for two days; add a splash of water to loosen before reheating gently. Serve with a simple green salad or roasted vegetables on the side.
On the label
CULTURED LOWFAT MILK, WATER, CANE SUGAR, LEMON PUREE, FRUIT AND VEGETABLE JUICE CONCENTRATE (FOR COLOR), FRUIT PECTIN, NATURAL FLAVORS, GUAR GUM, LOCUST BEAN GUM
Chobani, yogurt, serving 150 GRM, package 5.3 oz. Ingredients as printed on the label.
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Cooks as greek yogurt, lemons, sugar. Half of it left? Use up the greek yogurt.