These creamy lemon greek yogurt noodles come together in just 15 minutes and taste amazing. The addition of Greek yogurt just before serving makes this dish extra creamy and delicious.
This recipe is perfect for a quick dinner or last minute gathering. You can serve these noodles along with charred broccoli, roasted brussels sprouts, grilled zucchini, or a nice fresh salad. The bright lemon perfectly balances the rich creaminess of the sauce, without feeling too heavy because much of the creaminess is from the Greek yogurt. It’s a great summer meal to serve outside with a glass of wine, and can also be enjoyed in the chilly winter months as a cozy meal reminiscent of summer.
Recipe Notes:
Gluten Free: You can substitute the egg noodles for gluten free noodles and still get a similarly delicious result.
Leftovers: This recipe is perfect when served fresh but does not reheat well, so I recommend only preparing as much as you’ll need for one meal.
Creamy Lemon Greek Yogurt Noodles
Ingredients
- 12 oz wide egg noodles
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp fresh lemon juice
- 1/2 tsp lemon zest, divided
- 2 Tbsp cream cheese
- 1 Tbsp butter
- 1 cup pasta water, reserved from cooking
- 1/3 cup plain Greek yogurt (any % fat will work here)
- salt and pepper to taste
Directions
- Cook egg noodles per package instructions, adding salt to the water. *REMEMBER TO SAVE 1 CUP PASTA WATER*
- While the noodles cook, heat olive oil over medium heat in a medium pan. Add garlic and cook until fragrant, about 30 seconds. Add the cream cheese and stir to melt. Season with a pinch of salt and pepper.
- Carefully add the pasta water to the garlic and cream cheese pan, stir to combine. Simmer for 3-5 minutes until sauce starts to thicken. Stir in butter, lemon juice, and 1/4 tsp lemon zest.
- Add the drained egg noodles to the sauce and stir to combine. Remove from heat. Stir in the Greek yogurt and serve immediately. Top with fresh ground pepper, crushed red pepper, and remaining lemon zest.
