Name: Lemon-Garlic Yogurt Pasta with Parmesan and Parsley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz chickpea pasta; 0.75 cup non-fat Greek yogurt; 0.25 cup grated Parmesan cheese; 2 cloves garlic; 1 tsp extra virgin olive oil; 0.5 whole lemon; 2 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon-Garlic Yogurt Pasta with Parmesan and Parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Yogurt Pasta with Parmesan and Parsley

Al dente chickpea pasta tossed in a velvety, citrus-infused yogurt sauce with aromatic garlic and a bright finish.

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NUTRITION

Protein

40.3g

Fat

14.2g

Carbs

51.7g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta

0.75 cup non-fat Greek yogurt

0.25 cup grated Parmesan cheese

2 cloves garlic

1 tsp extra virgin olive oil

0.5 whole lemon

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Boil chickpea pasta in salted water until al dente, reserving 0.25 cup of the pasta water before draining.
2
Mince the garlic and finely chop the fresh parsley.
3
In a small skillet over low heat, sauté the minced garlic in olive oil for 1 minute until fragrant but not browned.
4
In a mixing bowl, whisk together the Greek yogurt, grated Parmesan, lemon zest, and lemon juice until smooth.
5
Slowly whisk the warm garlic oil and 2 tablespoons of reserved pasta water into the yogurt mixture to create a creamy consistency.
6
Toss the cooked pasta with the yogurt sauce, adding more pasta water if needed to reach your desired thickness.
7
Season with sea salt and black pepper, then garnish with fresh parsley before serving.