Our version of the Italian-American trattoria dish is great for days when you’re craving warm, energy-dense, comfort food. Greek yogurt is higher in protein and lower in fat than the traditionally used heavy cream, yet the garlic and Parmesan give this dish its classic flavor. Whether you’re strapped for time or recovering from treatment and feeling low energy, this dish comes together quickly. Prep the sauce ingredients while the pasta is cooking, then finish the sauce when the pasta is done.
- 1 lb. whole-wheat fettuccine
- 1 1/2 cups whole-milk Greek yogurt*
- 1/2 cup grated Parmesan cheese
- 3 Tbsp. garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp. salt
- 1 tsp. ground black pepper
- Fresh arugula, to garnish on top (optional)
- Boil pasta in salted water for one minute less than package instructions. Reserve 1 cup of pasta cooking water, then drain pasta.
- In medium bowl, whisk together yogurt, Parmesan cheese, garlic and parsley. Slowly whisk in hot pasta water a little bit at a time. Add salt, pepper, and taste. Adjust seasoning with more Parmesan or salt, if needed.
- Toss cooked, hot pasta in sauce. Serve immediately.
*It’s important to use fresh, unopened yogurt to make this. Even creamy Greek yogurt can become overly tart-tasting if it’s been open too long in your fridge.
*For lower fat content, use 2% or reduced-fat Greek yogurt.
Recipe in partnership with Cook for Your Life
This recipe contains cancer fighting foods:
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