Quick Fettuccine Alfredo
In this healthy fettuccine Alfredo recipe, the sauce for this classic pasta dish gets a makeover, using yogurt. Although we like to toss this creamy pasta sauce with fettuccine, any whole-wheat pasta can be used.
Servings
4 servings
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 8ounces whole-wheat fettuccine
- 1tablespoon butter
- 1clove garlic minced
- 3/4cup nonfat plain Greek yogurt
- 3/4cup shredded Parmesan cheese divided
- 1tablespoon chopped fresh parsley
- 1/4teaspoon salt
- 1/4teaspoon freshly ground pepper
- 1/8teaspoon ground nutmeg
Instructions
- Cook pasta in a pot of boiling water according to package directions. Drain, reserving 1/2 cup of the cooking water.
- Melt butter in a large saucepan over medium heat. Add garlic and cook for 1 minute. Stir in the reserved pasta water and remove from heat. Whisk in yogurt, 1/2 cup Parmesan, parsley, salt, pepper and nutmeg. Add the fettuccine and combine well. Serve topped with the remaining 1/4 cup Parmesan.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 312kcal |
|---|---|
| Carbohydrate Total | 45g |
| Total Sugars | 4g |
| Added Sugars | 0g |
| Fiber | 7g |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Mono Saturated Fat | 2g |
| Cholesterol | 21mg |
| Sodium | 421mg |
| Protein | 18g |
| Potassium | 207mg |
| Calcium | 262mg |
| Folate | 38mcg |
| Vitamin B12 | 1mcg |
| Zinc | 2mg |
| Vitamin B3 | 3mg |
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