Greek Yogurt Fettuccini Alfredo | Recipes | Cook for Your Life
Whole Wheat Fettuccini Alfredo

Greek Yogurt Fettuccine Alfredo

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4 out of 5 stars (based on 184 reviews)

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, yet...


  • 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)
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Nutrition Facts


300 cals


6 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g


46 g


3 g


2 g


15 g


292 mg


  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, and videos are reviewed by our oncology-trained dietitians 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