Greek Yogurt Fettuccini Alfredo

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Greek Yogurt Fettuccini Alfredo

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.

Prep time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Yield

Serves 8

Ingredients

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

Instructions

  1. Boil pasta in salted water per package instructions. Reserve 1 cup cooking liquid, then drain.
  2. 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.
  3. 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.

Nutritional Information

Calories

170 calories

Carbohydrates

20g

Fat

6g

Fiber

1g

Protein

8g

Saturated Fat

4.5g

Sodium

460mg

Sugar

2g