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Quick Fettuccine Alfredo

March/April 2014

Your rating: None Average: 3.7 (23 votes)

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.


Quick Fettuccine Alfredo Recipe

Makes: 4 servings

Serving Size: 1 cup

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. Cook pasta in a pot of boiling water according to package directions. Drain, reserving 1/2 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, 1/2 cup Parmesan, parsley, salt, pepper and nutmeg. Add the fettuccine and combine well. Serve topped with the remaining 1/4 cup Parmesan.

Nutrition

Per serving: 312 calories; 8 g fat (5 g sat, 2 g mono); 21 mg cholesterol; 45 g carbohydrates; 0 g added sugars; 4 g total sugars; 18 g protein; 7 g fiber; 421 mg sodium; 207 mg potassium.

Nutrition Bonus: Calcium (26% daily value), Magnesium (24% dv)

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 lean meat, 1/2 fat



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Recipe Categories

Preparation/ Technique
Saute
Meal/Course
Dinner

Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Italian
Ease of Preparation
Easy
Total Time
30 minutes or less
Main Ingredient
Vegetarian, other
Publication
March/April 2014

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