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