Description
A lighter, guilt-free take on creamy Fettuccine Alfredo, featuring a secret ingredient for incredible flavor without the heavy cream.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup low-sodium vegetable broth
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: chopped fresh parsley for garnish
Instructions
- Cook fettuccine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Pour in the vegetable broth and bring to a simmer.
- Reduce heat to low. Whisk in the Greek yogurt until smooth.
- Stir in the Parmesan cheese, salt, and pepper.
- Add the drained fettuccine to the skillet. Toss to coat the pasta with the sauce.
- If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- For a vegan option, use a dairy-free yogurt and vegan Parmesan cheese.
- Adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400 calories
- Sugar: Approximately 5-7g
- Sodium: Approximately 400-500mg
- Fat: Approximately 8-10g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 6-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 55-60g
- Fiber: Approximately 3-4g
- Protein: Approximately 18-20g
- Cholesterol: Approximately 15-20mg