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 servings 1x
Description
This low-fat Fettuccine Alfredo uses Greek yogurt and sour cream for a creamy, satisfying dish that’s full of protein and flavor, without the heaviness of traditional Alfredo.
Ingredients
Units
Scale
- 6 oz plain Greek yogurt
- 4 oz sour cream (half of an 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
- 8 oz fettuccine pasta
- 2 cups fresh arugula
Instructions
- Fill a large pot with water and bring to a boil. Add a generous dash of salt and the fettuccine pasta. Cook according to the package instructions until al dente, then drain and set aside.
- In a large pan over medium heat, combine Greek yogurt, sour cream, chicken stock, salt, and pepper. Stir until smooth and heated through, about 3-4 minutes.
- Add the grated Parmesan cheese and minced garlic to the sauce. Stir continuously until the cheese is melted and the sauce is creamy, about 2-3 minutes.
- Add the cooked pasta to the sauce, tossing to coat the noodles evenly.
- Gently fold in the fresh arugula and cook for an additional 1-2 minutes, until the arugula is wilted and well incorporated.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
For a richer flavor, you can substitute vegetable stock for chicken stock. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of stock if needed to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 30 mg
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