Linguine with creamy lemon and mint dressing recipe

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15 min


3 min

A low fat dressing for pasta that packs a punch on flavour with the zest of lemon and the freshness of mint. This pasta dish makes a delicious starter for 6 or a summery accompaniment to serve with poached fish or grilled chicken.


  • 200g carton reduced fat soft cheese with garlic and herbs
  • 170g 0% fat carton Greek yogurt
  • Finely grated rind and juice 1 lemon
  • Salt and freshly ground black pepper
  • 500g fresh linguine or tagliatelle pasta
  • A few sprigs of fresh mint
  • Zested lemon rind to garnish


  • Put the soft cheese in a bowl and beat until soft and smooth. Work in the yogurt until well blended then mix in the lemon rind and juice. Season to taste.

  • Set aside. For longer storage, cover and chill until required, but remove from the fridge 30 mins before serving.

  • When ready to serve, bring a large saucepan of lightly salted water to the boil and cook the pasta for 2-3 mins until just tender. Drain well for 5 mins, then return to the saucepan.

  • Carefully mix in the lemon dressing until the pasta is well coated. Break up a few mint leaves and toss into the pasta.

  • To serve, pile into warm serving bowls and sprinkle with more fresh mint and lemon rind. Serve immediately.

Top tip for making Linguine with creamy lemon and mint dressing

For a richer, more creamy sauce, use full fat Greek yogurt or full fat soft cheese.

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