Fettuccini Alfredo Light Edition
Indulge in the creamy comfort of classic Italian cuisine—guilt-free—with this "Fettuccini Alfredo Light Edition" recipe. Perfect for a weeknight dinner, this healthier twist on traditional Alfredo sauce balances rich flavor and lighter ingredients, combining low-fat milk, protein-packed Greek yogurt, and a touch of Parmesan for a velvety, satisfying texture. The dish comes together in just 30 minutes, with a simple roux serving as the base for a silky garlic-infused sauce that clings perfectly to al dente fettuccini. Garnish with fresh parsley for a burst of color and freshness, and enjoy a meal that feels indulgent yet keeps it light. Whether you're craving comfort food or hosting a casual dinner, this lighter Alfredo is sure to please!
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups low-fat milk
- 0.5 cups plain Greek yogurt
- 2 cloves garlic, minced
- 0.75 cups grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccini pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant.
Sprinkle the flour into the skillet and whisk continuously for 1 minute to form a roux. The mixture should be smooth and free of lumps.
Gradually pour in the low-fat milk while whisking to ensure the roux is fully incorporated. Continue to whisk for 3-4 minutes, allowing the sauce to thicken slightly.
Lower the heat to medium-low and stir in the plain Greek yogurt until fully combined.
Add the grated Parmesan cheese to the sauce and stir until melted and smooth. Season with salt and ground black pepper to taste.
If the sauce is too thick, gradually add the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
Add the cooked fettuccini pasta to the skillet and toss to coat evenly in the Alfredo sauce.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 2246 mg | 98% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 24.2 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1304 mg | 100% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
