Heyyyy foodies! 😋 Who doesn’t love a creamy bowl of Fettuccine Alfredo, right?
But what if I told you we’re making a lighter version that’s just as delicious, but won’t leave you feeling like you need a nap after? Let’s make this super easy
healthier Lighter Fettuccine Alfredo that you can enjoy guilt-free! 🍝✨
Ingredients:
- 8 oz fettuccine pasta (whole wheat or regular)
- 1 tbsp olive oil
- 3 garlic cloves, minced 🧄
- 1 cup low-fat milk (or almond milk for dairy-free)
- 1/4 cup grated Parmesan chees
- 1/4 cup plain Greek yogurt
- Salt & pepper to taste
- Fresh parsley for garnish (optional) 🌿
- Lemon zest for extra zing (optional) 🍋
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil, and cook your fettuccine according to package instructions. Make sure it’s al dente, no one likes mushy pasta! 🍝 Drain and set aside.
2.Make the sauce: In a pan, heat up the olive oil over medium heat. Add in the minced garlic and sauté until it’s fragrant (like 30 seconds).
3.Get creamy: Pour in the low-fat milk and bring it to a simmer. Add the Parmesan cheese and stir until it melts into the sauce. Turn off the heat and stir in the Greek yogurt. Season with salt and pepper to taste. 👩🍳
Mix it up: Toss the cooked pasta into the sauce and mix it up until the fettuccine is coated in creamy goodness.
