Lemon pasta retains tart goodness

When the lockdowns started, I loaded my pantry with pasta. Dried noodles are inexpensive, filling, and if we had to stay home, by golly we were going to revel in our gluten. While we couldn’t travel to Italy, our Year of the Carb allowed us to explore Italian recipes like this lightened-up, 15-minute pasta al limone (aka lemon pasta).

Traditional pasta al limone is known for its decadent sauce, made from lemon juice and shocking amounts of butter and heavy cream.

The challenge, if we want to wear buttoned pants in post-pandemic life, is to retain the tart goodness with just a fraction of the fat.

Heart-healthy olive oil is an easy substitute for butter.

And I often swap nonfat Greek yogurt for cream. But how much yogurt? I

nstead of the traditional cup of cream, a generous tablespoon of yogurt, thinned with lemon juice and pasta water, was just enough sauce to add flavor without heaviness. (Pro tip: Reserve a little extra of the pasta water to add moisture when reheating any leftovers.)

In the traditional recipe, the fat not only adds texture, but it also balances the bright lemon notes. Here, pecorino Romano gets the job done.

A few sprinkles of this sheep’s milk cheese add savory flavors that mellow any sharpness from the yogurt and lemon juice.

A bonus benefit of this recipe is that it can be flexed to accommodate a variety of diets.

Meat lovers will find the lemon pasta delicious with shrimp, like a light scampi, or chicken. Vegans can use a few more splashes of olive oil instead of the yogurt, and swap cheesy-tasting nutritional yeast for the pecorino. When it comes to culinary travels, all are welcome on the lemon pasta journey.