Fettuccine Alfredo -Low Fat and Healthy!

Submitted by Jennifer R

"I got this recipe from a container of organic yogurt. It looked really good. I love alfredo sauce, but it's so high in calories and fat. This looks like a possible alternative. I haven't tried it - if you try it, please review it!"

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 1⁄2 teaspoons salt
• fettuccine or spaghetti
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3⁄4 cup grated parmesan cheese
• 1 cup low-fat milk
• 1 cup plain yogurt
• salt & pepper

directions

1. Cook pasta, drain, set aside.
2. Cook olive oil and garlic in a skillet until browned.
3. Add pasta to skillet, and add 1/2 cup cheese. Mix together.
4. Add milk, stir, cook on medium heat for 2 minutes or so.
5. Mix yogurt with 1/2 cup of pasta in a separate bowl, to prevent curdling.
6. Return yogurt and pasta to pan, mix well.
7. Remove from heat, add remainder of cheese, and salt and pepper to taste.
8. Cover and let stand for 12-15 minutes, so the pasta can absorb all the liquid.

Reviews

[barbara w.]

I LOVED this recipe!!! I used grated WF Parmesan, and I added chicken and steamed broccoli. It was the best alfredo ever! Oh yeah I used whole wheat pasta too.

 

[SweetsLady]

I used sour cream instead of yogurt, added in a little nutmeg, cracked pepper, and Asiago instead of Parmesan. Instead of adding in pasta after the garlic, I put the sour cream and then 1/2 c. milk in, I added 2 T. cornstarch to other 1/2 c. and mixed to help thicken then poured in. We served over pasta instead of mixing in.

 

[crazyhorse106]

i love this recipe! i add more parmesan cheese than it calls for and i add caynne pepper so it is spicy, otherwise i think it is too bland. i use the shredded parmesan cheese you buy in the bags and it turned out very nice-it wasn't runny at all and with the caynne it had a great flavor!

 

[LonghornMama]

Hmmm. I love the folks at Stoneyfield Farms, they really do make the best yogurt, but this recipe didn't do it for me. Used 8 oz. fettucine and fresh parmesan. Recipe made a very thin broth-like liquid which never was absorbed by the pasta. Not much flavor which surprised me with that much fresh garlic. My cheese clumped up, too. I'm hoping someone else has better results because I'd love to try it again. Thanks for sharing the recipe!