Using greek yogurt instead of butter and heavy cream, this version of Fettuccine Alfredo is much lower in fat and full of protein. It’ll leave you satisfied, not sluggish.
By Abby Himes
Low Fat Fettuccine Alfredo with Arugula
- Total Time: 20 minutes
- Yield: 2 1x
Description
Using greek yogurt instead of butter and heavy cream, this version of Fettuccine Alfredo is much lower in fat and full of protein. It’ll leave you satisfied, not sluggish.
Ingredients
Scale
- 1 6oz plain greek yogurt
- 4 oz sour cream (half of a little 8 oz container)
- 1/2 cup chicken stock
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 cup or a big handful of Arugula
- 1 teaspoon Olive Oil
- Fettuccine Pasta
- Chives, lightly chopped
- Extra Parmesan cheese
Instructions
- Fill a large pot of water and bring to a boil. Throw in a generous dash of salt and the pasta. (Cook as much pasta as you like, the sauce recipe feeds 2 – generously) Cook as directed on the box.
- In a large sauce pan, add the yogurt, sour cream, and chicken stock. Cook over low-medium heat, stirring well and often.
- Add in the parmesan, pepper, and garlic, stirring well. Taste the salt level after adding the cheese, and if you need to go ahead and add the extra salt and stir.
- Add in the olive oil and arugula, and cook until the arugula has wilted. Remove from heat and serve over pasta. Top with chives and extra cheese, enjoy!
- Prep Time: 5 mins
- Cook Time: 15 mins
I’m not someone who usually leaves reviews, but I was complled to do so because this turned out so well!!! I really hate trying recipes with no reviews but I wanted a healthy “Alfredo” and was willing to take the risk. So glad I did!! My husband loved it, as well, and his mouth dropped when I told him it was Greek yogurt.
My only compliant is that for some reason when I added the pasta to the pot of Alfredo at the very end it lumped together and lost its “sauce” texture. It turned into globs. So I recommend sticking to the recipe which states pouring the sauce over the pasta. Regardless, even if it turned out lumpy it tasted amazing and I will reuse this recipe with out a doubt!
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY THE GRANDCHILDREN, ALFREDO E ISA DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/.
We must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Alfredo e Ines Di Lelio