Goodbye, Heavy Cream: Lemon-Dill Pasta
A light, tangy pasta dish that swaps heavy cream for Greek yogurt, perfect for saying farewell to dairy-heavy meals while embracing bright, fresh flavors. This italian-inspired pasta (dairy-free) ready in about 35 minutes pairs spaghetti, olive oil, medium, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 medium, finely diced red onion
- 3 cloves, minced garlic
- 1 cup low-sodium chicken broth
- 1/2 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 tbsp, chopped fresh dill
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely diced red onion and cook for 5 minutes until translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Step 3: Stir in 1 cup low-sodium chicken broth and bring to a gentle simmer, then reduce heat to low. Whisk in 1/2 cup Greek yogurt until smooth and the sauce thickens slightly (about 2 minutes, do not boil).
- Step 4: Add 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh dill, stirring until melted and incorporated. Toss drained spaghetti into the sauce, adding reserved pasta water 1 tablespoon at a time until the sauce coats the noodles evenly.
- Step 5: Serve immediately, garnished with extra dill for a vibrant, fresh finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Goodbye, Heavy Cream: Lemon-Dill Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Goodbye, Heavy Cream: Lemon-Dill Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Goodbye, Heavy Cream: Lemon-Dill Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Goodbye, Heavy Cream: Lemon-Dill Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Goodbye, Heavy Cream: Lemon-Dill Pasta dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
