dileenthompson 
This recipe transforms the classic Greek yogurt dip, tzatziki, into a cool and creamy pasta sauce. The heat from the freshly cooked pasta gently warms the sauce, creating a comforting yet incredibly refreshing dish that’s packed with garlic and dill.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 12 oz (340g) penne pasta
- 1 medium English cucumber
- 1 ½ cups full-fat Greek yogurt
- 2 cloves garlic, minced or finely grated
- ¼ cup fresh dill, finely chopped, plus more for garnish
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt, plus more for pasta water
- ½ teaspoon freshly ground black pepper
- Optional for serving: Toasted pine nuts or walnuts
Instructions
- Prepare the Cucumber: Grate the cucumber onto a clean kitchen towel or several layers of paper towels. Sprinkle with a little salt, then gather the towel and squeeze out as much liquid as possible. This step is crucial to prevent a watery sauce.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the penne and cook until al dente according to package directions. Just before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta.
- Make the Sauce: While the pasta cooks, in a large bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, dill, olive oil, lemon juice, salt, and pepper. Stir until well combined.
- Combine Pasta and Sauce: Add the hot, drained penne to the bowl with the yogurt sauce. Toss immediately and thoroughly. The heat from the pasta will thin the yogurt slightly and take the raw edge off the garlic.
- Adjust Consistency: If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches a creamy, cohesive consistency that coats the noodles.
- Serve: Divide the pasta among bowls. Drizzle with a little extra olive oil, garnish with more fresh dill, and a sprinkle of toasted nuts for crunch, if desired. Serve immediately.
Key Flavors & Notes
- Cool & Tangy: The Greek yogurt provides a distinctive tang and creamy richness that feels light and refreshing.
- Garlicky: Fresh garlic gives the dish a potent, aromatic kick that is the hallmark of tzatziki.
- Refreshing: The cucumber and dill combination is quintessentially cooling and clean-tasting.
- Pro-Tip: Squeezing the cucumber is non-negotiable. Skipping this step will result in a watery, diluted sauce. Using full-fat Greek yogurt is also recommended, as it is less likely to curdle when mixed with the hot pasta and provides a richer flavor.
- Serving Suggestion: This pasta is fantastic served warm, at room temperature, or even chilled, making it a great option for a make-ahead meal. It pairs beautifully with grilled chicken, lamb, or fish.
- Variation: For extra richness, stir in a handful of crumbled feta cheese. For a touch of sweetness and color, add a handful of halved cherry tomatoes.
