Whole Wheat Fettuccini Alfredo

Greek Yogurt Fettuccine Alfredo

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Our version of the Italian-American trattoria dish is great for days when you’re craving warm, energy-dense, comfort food. Greek yogurt is higher in protein and lower in fat than the traditionally used heavy cream,...


Ingredients

  • 1 pound whole-wheat fettuccine
  • 1½ cups whole milk Greek yogurt (see Chef Tips)
  • 1/2 cup grated Parmesan cheese, or to taste (see Chef Tips)
  • 3 tablespoons garlic, minced
  • ¼ cup fresh parsley, chopped
  • 1 teaspoons salt
  • 1 teaspoon ground black pepper
  • Fresh arugula, to garnish on top (optional)

Nutrition Facts

Calories

300 cals

Fat

6 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

46 g

Sugar

3 g

Fiber

2 g

Protein

15 g

Sodium

292 mg

Directions

  1. Boil the pasta in salted water for one minute less than package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  2. In a medium bowl, whisk together yogurt, Parmesan cheese, garlic, and parsley. Slowly whisk in the hot pasta water a little bit at a time. Add the pepper, and taste. Adjust the seasoning with more Parmesan or salt, if needed.
  3. Toss the cooked, hot pasta in the sauce. Serve immediately with extra freshly grated parmesan cheese.

Chef Tips

It’s important to use fresh yogurt to make this. Even creamy Greek yogurt can become overly tart-tasting if it’s been open too long in your fridge.

If you’re watching your fat intake, use 2% yogurt, but not nonfat. Nonfat yogurt is naturally thin and gets its consistency from added carbs, which you don’t want in a pasta dish.

It’s best to use a chunk of Parmesan cheese and grate it as needed. Not only does it taste better, but you won’t be buying air, as you do with pre-grated!

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.


2 comments

  1. Im deff gonna try to do this tomorrow and more in this crisis with the covid 19 iv gain 12 pounds need to start eating healthy again…thank you for the recipe.

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