Replace the butter with Greek yogurt and you have a healthy, easy-to-make main course suitable for a low-fiber diet. If you’re having difficulties swallowing, use a finer pasta such as pastina or elbow macaroni in place of the fettuccini.
1 pound fettuccini
1½ cups whole-milk Greek yogurt
½ cup freshly grated Parmesan, plus more for serving
3 tablespoons minced garlic
¼ cup chopped fresh parsley
1 teaspoon pepper
- Boil pasta in salted water per package instructions. Reserve 1 cup cooking liquid, then drain.
- Whisk together yogurt, ½ cup Parmesan, garlic, and parsley. Slowly whisk in cooking liquid a little bit at a time. Add pepper. Pour sauce over pasta and toss to combine.
- Top with more Parmesan to taste and serve immediately. Pasta should register 145 degrees Fahrenheit or higher using an instant-thermometer placed in the middle of the dish.