Greek Yogurt Fettuccine
This high protein version of the traditional American trattoria dish is as easy to make as it is delicious to eat! As rich and creamy tasting as Greek yogurt is, even when whole milk it is lower in fat than the usual heavy cream, and beating in the salted pasta water to give it the right consistency adds an amazing amount of extra flavor. Better yet, whip up the sauce while the pasta is cooking adding the cooking water as you go. The sauce will be ready when the pasta is. So easy, so fast, so good!
Serves: 8 Prep: 15 min
1 pound whole wheat fettuccine, cooked
1 ½ cups whole milk Greek yogurt (see Ann’s Tips)
3 tablespoons garlic, minced
¼ cup fresh parsley, chopped
1 cup hot water (reserved from cooking the pasta)
1 teaspoon salt
1 teaspoon pepper
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1. In a medium bowl, whisk together yogurt, garlic and parsley.
2. Slowly whisk in water a little bit at a time. Add the pepper and taste for salt. Adjust the seasoning.
3. Toss the cooked, warm pasta into the sauce. Serve immediately.
RECIPEANN'S TIPS & TRICKS