Greek Yogurt Lemon Linguine with Asparagus & Mushrooms

It’s Meatless Monday! Well sure, you might feel compelled to point out that it’s actually Tuesday — but sometimes you know how you make something on a Monday, but then don’t have time to tell people about it until Tuesday? Lucky for us: There’s always another Monday. Next time Meatless Monday (or Meatless Any Day) rolls around in your house, why not try this filling Greek Yogurt Lemon Linguine with Asparagus & Mushrooms?

(Yes, I’m on an asparagus kick this week, but it’s important to take advantage of these brief windows when it’s seasonally on sale and lovely.)

This recipe was inspired by Lightened Up Greek Yogurt Lemon Pasta from Show Me the Yummy, but I thought it needed veggies. And a little spicing up. And replaced half of the yogurt with some Parmesan. That’s the fun of recipes, right: Making them your own!

If you don’t feel meatless today? Throw in some cooked shrimp or chicken, while you’re at it. If you don’t feel asparagus-y today? Substitute fresh broccoli, instead. There are a lot of places you could fruitfully go off of this one basic recipe idea.

Greek Yogurt Lemon Linguine with Asparagus & Mushrooms

Ingredients

16 oz box of linguine
1 Tbsp olive oil
6 cloves garlic, chopped
16 oz asparagus, woody ends discarded and cut in thirds
8 oz mushrooms, sliced
1/2 tsp crushed red pepper (omit if you are sensitive to spice)
1 tsp parsley
3 Tbsp butter
Zest of one medium lemon (about 1 tsp)
Juice of 1/2 of a medium lemon
1 cup plain whole milk Greek yogurt
3/4 cup shredded Parmesan
Sea salt, to taste

Directions

Start the water boiling for the pasta. While waiting for your watched pot to boil, chop your asparagus into thirds (discarding the woody ends), slice your mushrooms and zest your lemon. (Be careful to avoid your knuckles. Don’t be like me, because lemon juice is really no fun in there…)

Cook linguine al dente according to package directions and drain, reserving 1/4 of a cup of the pasta water.

Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and quick saute for about 30 seconds, then add the mushrooms and asparagus and season with crushed red pepper and parsley. Continue to cook over medium heat, stirring occasionally, until mushrooms are softened and asparagus is crisp-tender (about 9 minutes), then add the sauteed asparagus & mushrooms into the pot with the cooked & drained linguine.

In the same skillet you used for the veggies, melt butter over medium-low heat. Stir in the lemon juice, lemon zest, Greek yogurt, and Parmesan until the cheese is melted and all ingredients are well combined.

Pour the yogurt sauce into the pot with the linguine and veggies, stir to combine, and add sea salt to taste. (If necessary, turn the heat to low under the pot in order to warm the pasta back up.)

Thin sauce out with a little reserved pasta water (add a Tbsp at a time), if necessary, and serve your Greek Yogurt Lemon Linguine with additional Parmesan and lemon wedges.

Note: Wait to salt the dish until the end, because you’re already getting that salty flavor from the Parmesan and may need less than you think.

Tangy Lemony Good

Easy vegetarian Greek Yogurt Lemon Linguine with Asparagus & Mushrooms works well either for pasta night or for Meatless Monday — and this 30 minute weeknight dinner recipe just feels so spring-y, doesn’t it? All the flavors live together in harmony here: The tang of the lemon and the Greek yogurt brings out the flavor in the asparagus and mushrooms, the crushed red pepper adds just a slight underlying kick, and the salty Parmesan of course always pairs well with pasta.

Greek yogurt linguine feels light, but is deceptively hearty & filling, so try it on even the confirmed carnivores in your family! Even Mr. 11 thinks this one is the bee’s knees. 🙂

Greek Yogurt Lemon Linguine with Asparagus & Mushrooms, printable recipe

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Greek Yogurt Lemon Linguine with Asparagus & Mushrooms

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Easy vegetarian Greek Yogurt Lemon Linguine with Asparagus & Mushrooms works well either for pasta night or for Meatless Monday -- and this 30 minute weeknight dinner recipe just feels so spring-y, doesn't it?!

Course dinner

Total Time 30 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 16 oz box of linguine
• 1 Tbsp olive oil
• 6 cloves garlic, chopped
• 16 oz asparagus, woody ends discarded and cut in thirds
• 8 oz mushrooms, sliced
• 1/2 tsp crushed red pepper (omit if you are sensitive to spice)
• 1 tsp parsley
• 3 Tbsp butter
• Zest of one medium lemon (about 1 tsp)
• Juice of 1/2 of a medium lemon
• 1 cup plain whole milk Greek yogurt
• 3/4 cup shredded Parmesan
• Sea salt, to taste

Instructions

• Start the water boiling for the pasta. While waiting for your watched pot to boil, chop your asparagus into thirds (discarding the woody ends), slice your mushrooms and zest your lemon. (Be careful to avoid your knuckles. Don't be like me, because lemon juice is really no fun in there...)
• Cook linguine al dente according to package directions and drain, reserving 1/4 of a cup of the pasta water.
• Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and quick saute for about 30 seconds, then add the mushrooms and asparagus and season with crushed red pepper and parsley. 
• Continue to cook over medium heat, stirring occasionally, until mushrooms are softened and asparagus is crisp-tender (about 9 minutes), then add the sauteed asparagus & mushrooms into the pot with the cooked & drained linguine.
• In the same skillet you used for the veggies, melt butter over medium-low heat. Stir in the lemon juice, lemon zest, Greek yogurt, and Parmesan until the cheese is melted and all ingredients are well combined.
• Pour the yogurt sauce into the pot with the linguine and veggies, stir to combine, and add sea salt to taste. (If necessary, turn the heat to low under the pot in order to warm the pasta back up.)
• Thin sauce out with a little reserved pasta water (add a Tbsp at a time), if necessary, and serve your Greek Yogurt Lemon Linguine with additional Parmesan and lemon wedges.

Notes

Wait to salt the dish until the end, because you're already getting that salty flavor from the Parmesan and may need less than you think.

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