Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Ingredients 8 ounces whole-wheat fettuccine 1 tablespoon butter 1 clove garlic 3/4 cup nonfat plain Greek yogurt 3/4 cup shredded Parmesan cheese 1 tablespoon chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/8 teaspoon ground nutmeg
Although it’s not as thick and creamy, this Healthy Alfredo Sauce is still plenty thick and creamy, packed with flavor, and is amazing over whole wheat fettuccine. And don’t forget. It’s great on pizza, too… come back Wednesday for the recipe! In the meantime, eat this with noodles and be oh so happy.
Melt butter in a large saucepan over medium heat. Add garlic and cook for 1 minute. Stir in the reserved pasta water and remove from heat. Whisk in yogurt, 1/2 cup Parmesan, parsley, salt, pepper and nutmeg. Add the fettuccine and combine well. Serve topped with the remaining 1/4 cup Parmesan.