Heart-Healthy Pasta Alfredo
Indulge in the creamy comfort of classic Alfredo sauce without the guilt with this Heart-Healthy Pasta Alfredo recipe. Made with wholesome ingredients like whole wheat fettuccine, non-fat Greek yogurt, and low-sodium vegetable broth, this lighter twist on a traditional favorite delivers rich, velvety flavors while keeping saturated fats at bay. The addition of fresh spinach, a touch of lemon zest, and a sprinkle of Parmesan creates a delightful balance of fresh and savory notes. Perfect for a quick 30-minute weeknight dinner, this dish is as nutritious as it is delicious, making it a great choice for health-conscious food lovers. Whether you're counting calories or simply looking for a pasta dish that feels indulgent without the compromise, this recipe is sure to be a hit.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Whole wheat fettuccine pasta
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 1 cup Low-sodium vegetable broth
- 1 cup Non-fat Greek yogurt
- 1 cup Parmesan cheese, grated
- 1 teaspoon Lemon zest
- 2 cups Fresh spinach leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of water to a boil, add a pinch of salt, and cook the whole wheat fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water and set the cooked pasta aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the low-sodium vegetable broth to the skillet and bring to a gentle simmer. Cook for about 3 minutes to allow the flavors to meld.
Lower the heat to medium-low and whisk in the non-fat Greek yogurt. Stir continuously until the mixture is smooth.
Stir in the grated Parmesan cheese and lemon zest. Continue to stir until the cheese has melted and the sauce is creamy. If the sauce is too thick, gradually add a little of the reserved pasta water until desired consistency is achieved.
Add the fresh spinach leaves to the sauce, cooking until just wilted, about 2 minutes.
Season the sauce with salt and black pepper.
Add the cooked pasta to the skillet with the sauce. Toss well to combine, ensuring the pasta is well coated with the sauce.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 3995 mg | 174% | |
| Total Carbohydrate | 269.1 g | 98% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 16.4 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1237 mg | 95% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1688 mg | 36% | |
*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.
