Lemon and Yogurt Pasta: The Summer Recipe You'll Fall in Love With

It seems like an unusual combination, but in reality, it's a creamy and fragrant first course that everyone always loves. Pairing yogurt with pasta may seem strange, but it's actually a way to have a velvety first course without using cream, making it even lighter.

Furthermore, the sauce can be prepared while the pasta is cooking; in just a few minutes, you'll have an elegant and delicate first course on the table.

The properties of lemon: a precious fruit

In addition to its unmistakable aroma, lemon is a citrus fruit rich in vitamin C, a nutrient that contributes to the normal functioning of the immune system and helps protect cells from oxidative stress.

It also contains flavonoids and other antioxidants naturally present in citrus fruits. Although some of the vitamin C may be lost during cooking, in preparations like lemon and yogurt paste, the juice is often added at the end, partially preserving its properties.

In recipes like this, it's essential to choose lemons that have not been treated after harvesting, so you can use the zest safely. Before grating it, however, it's advisable to wash the fruit thoroughly and dry it.

Which yogurt is best to use for lemon yogurt paste?

The choice of yogurt is really important for the success of this recipe. The best choice is plain Greek yogurt, which, thanks to its thick consistency, makes the dressing particularly creamy and velvety.

You can also use plain, full-fat yogurt with no added sugar, especially if you prefer a slightly softer consistency. I usually use Greek yogurt; it gives the dish a truly perfect creaminess and makes it delicious.

Which pasta shape should you choose for yogurt and lemon pasta?

Yogurt and lemon pasta can be used in a variety of shapes, but I'm sure I always use spaghetti. I find long pasta perfect for this creamy sauce. Linguine and tagliolini are also excellent alternatives, especially if you're looking for an elegant and refined result.

If you prefer short pasta, you can choose between fusilli, casarecce, or mezze maniche, shapes that hold the sauce well thanks to their grooves and enveloping shape. In any case, it's best to choose a good-quality pasta, preferably bronze-drawn, because the rougher surface helps the yogurt and lemon cream adhere perfectly.

Pasta with Yogurt and Lemon: Recipe

• 320 g of spaghetti
• 150g of Greek yogurt
• 60 g of grated Parmigiano Reggiano
• 1 knob of butter
• 1 untreated lemon
• fresh herbs (parsley or thyme)
• extra virgin olive oil to taste
• sale q.b.
• pepe q.b.
• Place the Greek yogurt in a bowl. Add the strained lemon juice and grated zest. Mix well and add a generous drizzle of oil and the grated cheese. Season with salt and pepper.
• Cook the pasta in plenty of salted water. Drain and toss with the butter.
• Stir the pasta with the yogurt cream and finally add some chopped fresh parsley or thyme.

How to serve lemon and yogurt pasta

Yogurt and lemon pasta is best served freshly made, while the sauce is still creamy and enveloping. Finish with a grind of black pepper, freshly grated lemon zest, and aromatic herbs. Besides thyme, I often use dill, which I love pairing with yogurt and lemon.

For a crunchy touch, you can add chopped pistachios, toasted almonds, or hazelnuts, while those who prefer bolder flavors can substitute grated pecorino for the Parmigiano Reggiano.

Menu with yogurt and lemon pasta

Thanks to its freshness, this yogurt and lemon pasta is ideal as a first course for a summer lunch or dinner.

This dish can be followed by light main courses such as grilled fish, chicken with aromatic herbs, or a fish or meat carpaccio. A simple salad with cucumbers, cherry tomatoes, and seasonal vegetables also pairs perfectly.

Bruschetta with zucchini pesto, a caprese salad, or a plate of grilled vegetables are perfect as an appetizer. To finish the meal, you can choose a fresh fruit salad, a lemon sorbet, or a light, fresh dessert.