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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This pasta is coated with a thick Alfredo sauce I make from plain yogurt. This keeps the sauce lower in fat than purchased varieties. Plus, you can easily double the recipe and serve it as a stand-alone supper rather than a side dish.—Elissa Armbruster, Medford, New Jersey Ingredients:
8 ounces uncooked fettuccine |
1 cup (8 ounces) fat-free plain yogurt |
1/4 cup grated parmesan cheese |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
2 garlic cloves, minced |
1 tablespoon olive oil |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large bowl, combine the yogurt, Parmesan cheese, basil, salt and pepper; set aside.
2. In a small nonstick skillet, saute garlic in oil for 1 minute or until tender. Drain fettuccine; transfer to a large bowl. Add garlic and oil; toss to coat. Add the yogurt mixture; toss until well coated. Serve immediately. Yield: 4 servings.
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