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Recipe by:

Sara Crocker

Creamy Greek Yogurt Alfredo Pasta

A rich and creamy pasta dish that combines Greek yogurt and Parmesan for a lighter take on classic alfredo.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 8 oz. fettuccine Whole wheat variety is preferred for a nutty flavor.
  • 1 Tbsp. olive oil Extra virgin for richness.
  • 3 cloves garlic, minced Fresh for the best aroma.
  • 1 cup Greek yogurt, full-fat Look for brands stored in brine for texture.
  • ½ cup Parmesan cheese, freshly grated Parmigiano-Reggiano recommended.
  • Salt To taste.
  • Black pepper, freshly cracked To taste.
  • Chopped parsley For garnish.

Equipment

  • Large pot
  • Large skillet

Method
 

  1. In a large pot, bring salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve a cup of the pasta water for later.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Reduce heat to low and stir in the Greek yogurt until creamy. Add Parmesan cheese and mix until smooth. If too thick, add reserved pasta water to desired consistency.
  4. Drain the pasta and add to the skillet. Toss everything to coat the fettuccine with the sauce.
  5. Adjust seasoning with salt and pepper. Serve immediately, garnished with parsley.

Notes

This recipe holds well when reheated. Just add a splash of pasta water to loosen the sauce again.