Creamy Lemon-Garlic Pasta

I went through a period where I used lemon in EVERYTHING so much that I had a whole bag of lemons that I didn't know what to do with.  This recipe is a compilation of many recipes I found online.

If you are not a fan of lemon you can reduce the amount of juice and zest but I find it is a nice flavor against the garlic.


3 tsp lemon zest
2 tsp minced parsley
2 garlic cloves minced
2 tomatoes seeded and chopped
Minced fresh parsley
8 oz uncooked pasta

1/4 c butter
2 small onions chopped
3-4 garlic cloves minced
2 tsp lemon zest
1/2 c cream (heavy or fat free half n half)
salt to taste
pepper to taste
1/4 c non fat greek yogurt
2 tbls lemon juice


  1. In a small bowl mix lemon peel, parsley and garlic. Mix with tomatoes and fresh parsley and set aside
  2. Begin cooking the pasta in heavily salted water. Drain and put back in pot. (If this step is finished before the sauce then add a little oil to it to keep the pasta from sticking.)
  3. In a medium sauce pan heat butter over medium heat.
  4. Add onion; cook and stir for 2-3 min or until tender then add garlic and lemon zest and cook 1 min.
  5. stir in cream, salt pepper and yogurt. Bring to a gentle boil then remove from heat and add the Lemon juice. *this has to be added last so you don't curdle the cream.

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