Creamy Greek Yogurt and Broccoli Pasta

Creamy Greek Yogurt and Broccoli Pasta
Chef Brainy
What Started it all:
Greek Yogurt, Broccoli, pasta, stove

This delightful dish combines the creamy tang of Greek yogurt with the fresh crunch of broccoli, all enveloped in comforting pasta. It’s a perfect low-carb meal that feels indulgent yet light.


  • 2 cups Greek yogurt
  • 1 large head of broccoli, cut into florets
  • 300g low-carb pasta (such as shirataki or zucchini noodles)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese (optional)
  • Fresh herbs for garnish (such as parsley or basil)


  1. Prepare the Broccoli: In a large pot, bring water to a boil. Add a pinch of salt. Add the broccoli florets and blanch them for about 3-4 minutes, until they are bright green and slightly tender. Drain and set aside.
  2. Cook the Pasta: In the same pot, cook your low-carb pasta according to the package instructions. Drain and set aside.
  3. Prepare the Sauce: In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
  4. Combine Ingredients: Add the blanched broccoli to the pan and stir to coat with the garlic and oil. Then, add the Greek yogurt and lemon zest, stirring until everything is well combined and heated through.
  5. Mix in the Pasta: Add the cooked pasta to the pan, gently tossing to coat the pasta with the creamy yogurt sauce. Season with salt and pepper to taste.
  6. Serve: Divide the pasta among four plates. Sprinkle each serving with freshly grated Parmesan cheese, if using, and garnish with fresh herbs.

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