Quick Fettuccine Alfredo

Quick Fettuccine Alfredo

10 Reviews
From: EatingWell Magazine, March/April 2014

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.

Ingredients 4 servings

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  • 8 ounces whole-wheat fettuccine
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • ¾ cup nonfat plain Greek yogurt
  • ¾ cup shredded Parmesan cheese, divided
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon ground nutmeg


  • Active

  • Ready In

  1. Cook pasta in a pot of boiling water according to package directions. Drain, reserving ½ cup of the cooking water.
  2. 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, ½ cup Parmesan, parsley, salt, pepper and nutmeg. Add the fettuccine and combine well. Serve topped with the remaining ¼ cup Parmesan.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 312 calories; 8 g fat(5 g sat); 7 g fiber; 45 g carbohydrates; 18 g protein; 38 mcg folate; 21 mg cholesterol; 4 g sugars; 0 g added sugars; 300 IU vitamin A; 1 mg vitamin C; 262 mg calcium; 2 mg iron; 421 mg sodium; 207 mg potassium
  • Nutrition Bonus: Calcium (26% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 lean meat, ½ fat

Reviews 10

April 02, 2019
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By: Cleigh77
I didn't have any of the trouble with the sauce that some people did. I wasn't using regular noodles, I made zoodles and used a bit of the water they created. I sauteed some shrimp and I poured my sauce over the top of my plated food. I added a little basil to the sauce. It turned out very delicious! I think I will try the almond milk also, that sounds like a great idea. I will definitely make this again!
July 30, 2018
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By: Kristen
I thought this was a great recipe; however I modified it by using Chobani Savor whole milk plain Greek yogurt. This will help cut back that curdling effect that some of the other reviews mentioned. Though it isn't nonfat, it is still much better than using sour cream or half and half. My opinion. I added broiled chicken that was marinated overnight using balsamic vinegar, coconut oil, Italian seasoning, and fresh garlic. Sooo good! My child and husband absolutely loved it!
June 28, 2016
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By: connie
We thought this was delicious and very easy. We didn't have the difficulties that others did with the sauce.
May 31, 2015
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By: EatingWell User
Curdled Yogurt has to do with Heat I made something very similar to this by experimenting and am happy to have a recipe that will probably be better than my experimentation. I have had trouble with yogurt curdling for other recipes and found out that if one raises the temperature of the yogurt more slowly, that problem goes away and you have an enjoyable sauce. I also like the idea of using almond milk as suggested by another. Pros: Healthy, Tasty (to me) Cons: Won't taste exactly like the buttery sinfulness that is alfredo
May 10, 2015
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By: EatingWell User
Use the right kind of pasta This recipe has always worked well for me, but I use mung bean fettuccine because I have a gluten-free diet. Most gluten-free pastas release quite a bit of starch when cooking, so the sauce ends up nice and thick when you add that 1/2 cup of cooking water. We have enjoyed this with broccoli, chicken and other added ingredients!
April 13, 2015
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By: hollygibson52
Good taste. HORRIBLE presentation. Just like the other reviewers, everything was going great until I added the pasta, then the sauce separated into murky water and cheese curdles. EW! I tried heating it for a little while extra to thin the whole thing out...didn't work. Another person suggested adding a little heavy whipping cream, I tried it, added 1-2 tablespoons. It helped with the watery-ness but the cheese is still curdled. It actually tastes pretty good, just a horrible presentation. I have to say, this is my lowest rating recipes, and I make a LOT of Eating Well recipes. SAD FACE. :( Pros: Pretty good taste & relatively healthy Cons: WHAT THE HECK HAPPENED AT THE END?!?!
February 03, 2015
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By: EatingWell User
Using almond milk instead of water vastly improves the taste while keeping it healthy.
January 19, 2015
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By: EatingWell User
Clumpy Cheese Mine was going fine as well. When I added the pasta to the yogurt mixture the cheese turned clumpy. I tried putting back over low heat and covering but that did not help. Luckily I had some heavy whipping cream on hand. This made it cheese unclump, but of course, did away with the healthy part. The flavor was nothing spectular either.
July 03, 2014
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By: EatingWell User
Went horribly wrong at the end Everything was looking good until it came time to add the pasta to the sauce... it turned into this curdled watery mess. Really gross.
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