Here’s a list of ingredients for a lighter **fettuccine alfredo with Greek yogurt**, optimized with SEO-friendly formatting and keywords:
- **Fettuccine pasta** (whole wheat or gluten-free for a healthier option)
- **Plain Greek yogurt** (non-fat or low-fat for a creamy, protein-rich base)
- **Garlic** (freshly minced for bold flavor)
- **Parmesan cheese** (grated, for authentic Alfredo taste)
- **Olive oil** (extra virgin, for a light and healthy fat source)
- **Unsalted butter** (optional, for richness)
- **Low-fat milk** (or unsweetened almond milk for a dairy-free alternative)
- **Lemon juice** (freshly squeezed, to brighten the sauce)
- **Salt and black pepper** (to taste, for seasoning)
- **Nutmeg** (a pinch, for depth of flavor)
- **Fresh parsley** (chopped, for garnish and added freshness)
- **Red pepper flakes** (optional, for a hint of spice)
This **light fettuccine alfredo recipe** is perfect for those seeking a **healthier pasta dish** with **Greek yogurt** as a creamy, low-calorie substitute for heavy cream. Enjoy a **guilt-free Alfredo sauce** that’s rich in flavor and easy to make!
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Steps
# How to Make a Lighter Fettuccine Alfredo with Greek Yogurt
Craving a creamy fettuccine alfredo but want a healthier twist? This lighter version swaps heavy cream for Greek yogurt, offering a protein-packed, lower-calorie alternative without sacrificing flavor. Follow these easy steps to create a delicious, guilt-free pasta dish that’s perfect for weeknight dinners or special occasions.
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## **Ingredients**
- 8 oz fettuccine pasta (whole wheat or gluten-free for added health benefits)
- 1 cup plain Greek yogurt (non-fat or low-fat)
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 2 cloves garlic, minced
- 1 tbsp olive oil or unsalted butter
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 tsp nutmeg (optional, for depth of flavor)
- Salt and black pepper to taste
- Fresh parsley or basil, chopped (for garnish)
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## **Step-by-Step Instructions**
### **1. Cook the Pasta**
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
### **2. Prepare the Sauce Base**
- In a medium saucepan, heat olive oil or butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour in the chicken or vegetable broth and bring to a gentle simmer.
### **3. Combine Greek Yogurt and Cheese**
- Reduce the heat to low and whisk in the Greek yogurt until smooth. Stir in the grated Parmesan cheese, nutmeg, salt, and pepper. Mix well to create a creamy, velvety sauce.
### **4. Toss Pasta with Sauce**
- Add the cooked fettuccine to the saucepan and toss to coat evenly. If the sauce is too thick, gradually add reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
### **5. Garnish and Serve**
- Transfer the pasta to serving plates. Sprinkle with additional Parmesan cheese and garnish with fresh parsley or basil for a pop of color and freshness.
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## **Tips for Success**
- **Avoid Curdling:** Keep the heat low when adding Greek yogurt to prevent curdling.
- **Customize:** Add grilled chicken, sautéed mushrooms, or steamed broccoli for extra protein and veggies.
- **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.
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## **Why This Recipe Works**
This lighter fettuccine alfredo recipe is a healthier alternative to the traditional version, thanks to the use of Greek yogurt. It’s rich in protein, lower in fat, and still delivers the creamy, indulgent texture you love. Plus, it’s quick and easy to make, making it a perfect option for busy weeknights.
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Enjoy this guilt-free fettuccine alfredo with Greek yogurt, and don’t forget to share your creation on social media using #HealthyAlfredo!