Description
Indulge in a lighter take on the classic Fettuccine Alfredo with this creamy and flavorful recipe. Made with Greek yogurt and low-fat milk, this dish is a healthier alternative without sacrificing taste.
Ingredients
Scale
Fettuccine Alfredo:
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 4 cloves garlic, minced
Alfredo Sauce:
- 2 tablespoons all-purpose flour
- 1¾ cups low-fat milk (2% or skim)
- ½ cup low-sodium chicken broth
- ½ cup grated Parmesan cheese
- ¼ cup plain Greek yogurt
- Salt and pepper to taste
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Fettuccine: Boil salted water and cook fettuccine as per package instructions. Reserve 1/2 cup pasta water, drain, and set aside.
- Prepare the Alfredo Sauce: Sauté garlic in olive oil. Add flour, then gradually whisk in milk and broth. Cook until slightly thickened. Remove from heat, stir in Parmesan and Greek yogurt until creamy. Season with salt and pepper.
- Combine and Serve: Toss cooked fettuccine in the sauce, adding reserved pasta water if needed. Serve warm, garnished with parsley.
Notes
- For a vegetarian version, use vegetable broth instead of chicken.
- Add sautéed mushrooms, peas, or grilled chicken for variety.
- Leftovers reheat well with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 370
- Sugar: 6g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 20mg
