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Low-Fat Fettuccine Alfredo Made With Greek Yogurt
10 Prep Time
minutes
15 Cook Time
minutes
25 Total Time
minutes
4 Serving
size
Print Recipe
Ingredients
- 4 ounces plain nonfat Greek yogurt
- 3/4 cup low or reduced fat milk
- 8 ounces fettuccine pasta, uncooked
- 2 tbsp. butter
- 2 tbsp. flour
- 2 teaspoons granulated chicken bouillon
- 1/2 teaspoon garlic powder
- 1/4 -1/ 2 tsp. fresh ground black pepper
- 1/4 cup parmesan cheese
- 1 red bell pepper, finely diced
- 2 cups fresh spinach
Preparation
- Cook pasta according to directions on box, toss in a small amount of olive oil to prevent sticking, and set aside.
- In a saucepan over medium heat, melt the butter.
- Add the flour to create a paste, and stir in the seasonings and the yogurt and milk.
- Continue to cook over medium heat until the sauce thickens.
- Add the Parmesan cheese and stir to melt.
- Add in the peppers and the spinach, cook until spinach is wilted.
- Pour over cooked pasta and serve immediately.
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