Fettuccine Alfredo (Low Fat)
Submitted by chevyrs91
Fettuccine noodles toss with a creamy sauce made from sour cream and yogurt in this lightened Alfredo where garlic and Parmesan deliver classic flavor without the butter and cream.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThis Alfredo takes the guilt out of pasta night by swapping heavy cream for a tangy sour cream and yogurt blend that still coats every noodle strand.
Cooking the pasta right in low-sodium chicken stock instead of plain water infuses flavor from the inside out.
Garlic sautéed in a touch of margarine brings aromatic depth, and the Parmesan finish adds that salty, nutty kick Alfredo demands.
The yogurt-sour cream combo creates surprising richness while cutting calories significantly.
Chef Tips
- Bring yogurt mixture to room temperature before adding to the hot pan or it might curdle from the temperature shock
- Toss pasta with sauce immediately off heat because this lighter version doesn’t hold well and can separate if it sits
- Add a splash of reserved pasta cooking water if sauce seems too thick after tossing
Ingredients
Directions
Heat stock to boiling over high heat. Add and cook noodles until tender but firm to bite, about 12 minutes, drain and set aside.
In small bowl, mix together sour cream and yogurt until smooth. Set aside. Melt margarine in large skillet over medium heat. Add and sauté garlic 1 minute. Reduce heat to low and add yogurt mixtures, blending well, add noodles and toss gently until sauce is evenly distributed. Sprinkle with parmesan cheese.
Makes 8 (½ cup servings).
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