Save to Pinterest A luscious, lighter twist on classic Alfredo, featuring tender pasta tossed in a creamy Greek yogurt sauce with fresh spinach and Parmesan.
This recipe is a family favorite because it combines comfort with healthfulness perfectly.
Ingredients
- Pasta: 340 g (12 oz) fettuccine or linguine
- Sauce: 2 tablespoons unsalted butter, 3 cloves garlic, minced, 2 tablespoons all-purpose flour, 480 ml (2 cups) low-sodium vegetable broth, 120 g (½ cup) plain Greek yogurt (whole milk preferred), 60 g (½ cup) grated Parmesan cheese, 120 g (4 cups) baby spinach, roughly chopped, ½ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon freshly grated nutmeg (optional)
- Garnish: Extra grated Parmesan for serving, Freshly ground black pepper, Chopped fresh parsley (optional)
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml (½ cup) pasta water then drain and set aside.
- Sauté Garlic:
- Melt the butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Make Roux:
- Sprinkle in the flour and cook whisking constantly for 1 minute to form a roux.
- Add Broth:
- Gradually pour in the vegetable broth whisking constantly to avoid lumps. Bring to a simmer and cook for 2 3 minutes until slightly thickened.
- Add Dairy:
- Reduce heat to low. Whisk in the Greek yogurt Parmesan salt pepper and nutmeg (if using) until smooth and creamy.
- Cook Spinach:
- Add the chopped spinach and cook for 1 2 minutes stirring until wilted.
- Toss Pasta:
- Add the cooked pasta to the skillet. Toss gently to coat adding reserved pasta water a little at a time as needed for a silky sauce.
- Serve:
- Taste and adjust seasoning. Serve immediately garnished with extra Parmesan black pepper and parsley if desired.
Save to Pinterest My kids always ask for seconds when I make this pasta; it's never left on the plate.
Notes
For extra protein add grilled chicken or sautéed shrimp. Substitute whole wheat pasta for added fiber. Pairs well with a crisp Pinot Grigio or sparkling water with lemon.
Required Tools
Large pot Large skillet Whisk Measuring cups and spoons Colander
Allergen Information
Contains Milk (butter Parmesan Greek yogurt) Wheat (pasta flour). Check all labels for vegetarian compliance and potential traces of allergens.
Save to Pinterest This lighter Alfredo pasta brings comfort without heaviness and is sure to impress your guests.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Fettuccine or linguine are ideal as they hold the creamy sauce well, but any long pasta can be used.
- → Can I use low-fat Greek yogurt without affecting texture?
Yes, but add it off the heat to prevent curdling and maintain a smooth, creamy consistency.
- → How do I keep the spinach fresh and vibrant?
Stir in the chopped spinach towards the end of cooking and sauté briefly until just wilted.
- → What can I add for extra protein?
Grilled chicken or sautéed shrimp complement the dish well without overpowering its delicate flavors.
- → How does the pasta water help the sauce?
Reserved pasta water is added gradually to loosen and emulsify the sauce, enhancing its silkiness and coat.