If you are a fan of creamy, tart, Greek yogurt, this high protein, Greek Yogurt Fettuccini Alfredo is for you. Our lighter version of the traditional American trattoria dish is as easy to make as it is delicious to eat! As rich and creamy tasting as plain Greek yogurt is, even when whole milk it is lower in fat than the usual heavy cream, and beating in the salted pasta water to give it the right consistency, along with the Parmesan adds an amazing amount of extra flavor. Better yet, whip up the sauce while the pasta is cooking adding the cooking water as you go. The sauce will be ready when the pasta is. So easy, so fast, so good!
- Boil the pasta in salted water 1 minute less than packet instructions. Reserve 1 cup of the pasta cooking water and drain the pasta.
- Meanwhile, 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 for cheese and salt. Adjust the seasoning.
- Toss the cooked, hot pasta into the sauce. Serve immediately. Add extra parmesan cheese freshly grated from the chunk to taste.
- 1 pound whole wheat fettuccini
- 1½ cups whole milk Greek yogurt (see Ann’s Tips)
- 1/2 cup freshly grated parmesan, or to taste
- 3 tablespoons garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoons salt
- 1 teaspoon pepper
Ann's Tips and Tricks
It’s important to use very 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 0%. 0% is naturally thin, and gets its consistency from added carbs, which you don’t want to for a pasta dish.
It’s best to use chunk Parmesan Cheese and grate it as needed. Not only does it taste better, you won’t be buying air as you do with pre-grated!