In this healthy fettuccine Alfredo recipe, the sauce for this classic pasta dish gets a makeover, using yogurt. Although we like to toss this creamy pasta sauce with fettuccine, any whole-wheat pasta can be used.
Active Time: 20 minutes |
Total Time: 20 minutes
8 ounces whole-wheat fettuccine
1 tablespoon butter
1 clove garlic, minced
3/4 cup nonfat plain Greek yogurt
3/4 cup shredded Parmesan cheese, divided
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
Cook pasta in a pot of boiling water according to package directions. Drain, reserving 1/2 cup of the cooking water.
Melt butter in a large saucepan over medium heat. Add garlic and cook for 1 minute. Stir in the reserved pasta water and remove from heat. Whisk in yogurt, 1/2 cup Parmesan, parsley, salt, pepper and nutmeg. Add the fettuccine and combine well. Serve topped with the remaining 1/4 cup Parmesan.
Per serving :
8 g Fat;
5 g Sat;
2 g Mono;
21 mg Cholesterol;
45 g Carbohydrates;
18 g Protein;
7 g Fiber;
421 mg Sodium;
207 mg Potassium