Yogurt and Lemon Sour Cream Pasta with Spinach
A tangy sauce of Greek yogurt and lemon juice brightens tender pasta tossed with garlic-sautéed spinach for a light yet satisfying meal. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, plain Greek yogurt, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 penne pasta
- 1 cup plain Greek yogurt
- 3 tbsp fresh lemon juice
- 4 cups fresh spinach leaves
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1/3 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Add 4 cups fresh spinach leaves and cook, stirring, for 3-4 minutes until wilted and tender.
- Step 4: In a large bowl, combine 1 cup plain Greek yogurt and 3 tbsp fresh lemon juice with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Stir until smooth and sour-tangy.
- Step 5: Add drained pasta and sautéed spinach to the yogurt mixture. Toss with 1/3 cup grated Parmesan cheese and 1/2 cup reserved pasta water until the sauce thickens slightly and coats the pasta evenly.
Frequently asked questions
How long does Yogurt and Lemon Sour Cream Pasta with Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 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 Yogurt and Lemon Sour Cream Pasta with Spinach?
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 penne pasta from drying out.
Can I substitute ingredients in Yogurt and Lemon Sour Cream Pasta with Spinach?
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 Yogurt and Lemon Sour Cream Pasta with Spinach 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 Yogurt and Lemon Sour Cream Pasta with Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
