Name: Mediterranean Lemon Fettuccine with Creamy Greek Yogurt Sauce
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 4 ounces unsalted butter, divided; 4 cloves garlic, minced; 1/2 cup lemon juice; 2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 3.75 cups water; 1 pound fettuccine; 1.25 cups Greek yogurt; 6 ounces Parmesan cheese, freshly grated; 1/4 cup flat-leaf parsley, chopped; 1 teaspoon extra virgin olive oil

Lemon Pasta

What ingredients do I need for Lemon Pasta?

What type of pasta should I use for Lemon Pasta?

How do I prevent the Lemon Pasta from becoming too dry?

How long can I store leftover Lemon Pasta?

Savor the taste of Mediterranean cuisine with our easy-to-follow recipe for Lemon Fettuccine with Creamy Greek Yogurt Sauce, prepared in an Instant Pot for a quick, delightful pasta experience.

Milk

Wheat

Vegetarian

Butter & Margarine

gram

unsalted butter

Fresh Vegetables

garlic

Juice

milliliter

lemon juice

Seasonings

sea salt

black pepper

Water

water

Pastas & Noodles

fettuccine pasta

Yogurt

plain greek yogurt

Cheese

parmesan cheese

fresh parsley

Oils

extra virgin olive oil

Insoluble Fiber

Dietary Fiber

Soluble Fiber

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Vitamins

Lycopene

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Carbohydrates

Calories from Fat

Calories

Protein

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

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Mediterranean Lemon Fettuccine with Creamy Greek Yogurt Sauce

Dairy

Produce

Beverages

Baking Goods

Pasta, Sauces, Grain

https://s3.amazonaws.com/grocery-project/recipe_images/mediterranean-lemon-fettuccine-with-creamy-greek-yogurt-sauce-2712960-0.jpeg

Turn on the Instant Pot's Sauté function and allow it to heat up.

Add olive oil, 2 ounces of butter, and minced garlic to the pot, sautéing for 1 minute until fragrant.

Pour lemon juice, sea salt, black pepper, water, and fettuccine into the pot and stir to combine. Then, press Cancel.

Secure the lid, close the pressure valve, and pressure cook on high for 6 minutes.

Once cooking has finished, let the pressure release naturally for 10 minutes before carefully doing a quick release.

Remove the lid and add the remaining 2 ounces of butter and Greek yogurt. Stir until a creamy sauce forms.

Gradually mix in grated Parmesan cheese, followed by chopped parsley.

Serve the fettuccine with an extra squeeze of lemon on top, if desired.

Mediterranean Lemon Fettuccine with Creamy Greek Yogurt Sauce

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