Lighter Fettuccine Alfredo With Greek Yogurt Recipes

GREEK YOGURT FETTUCCINE ALFREDO

Steps:

• 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.
• 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.
• Toss the cooked, hot pasta in the sauce. Serve immediately with extra freshly grated parmesan cheese.

LIGHTER FETTUCCINE ALFREDO WITH GREEK YOGURT

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.
• While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
• Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.
• Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.

YOGURT FETTUCCINI ALFREDO

Steps:

• Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.
• While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.
• Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
• Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
• Whisk in yogurt until smooth.
• Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese. Serves four.