Save A luscious, lighter twist on classic Alfredo, featuring tender pasta tossed in a creamy Greek yogurt sauce with fresh spinach and Parmesan.
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
- Step 1:
- 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.
- Step 2:
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Step 3:
- Sprinkle in the flour and cook, whisking constantly, for 1 minute to form a roux.
- Step 4:
- Gradually pour in the vegetable broth, whisking constantly to avoid lumps. Bring to a simmer and cook for 2 3 minutes, until slightly thickened.
- Step 5:
- Reduce heat to low. Whisk in the Greek yogurt, Parmesan, salt, pepper, and nutmeg (if using) until smooth and creamy.
- Step 6:
- Add the chopped spinach and cook for 1 2 minutes, stirring, until wilted.
- Step 7:
- 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.
- Step 8:
- Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.
Save Required Tools
Large pot Large skillet Whisk Measuring cups and spoons Colander
Notes
For extra protein, add grilled chicken or sautéed shrimp. Substitute whole wheat pasta for added fiber. Use low fat Greek yogurt for a lighter option but ensure it is stirred in off the heat to prevent curdling. Pairs well with a crisp Pinot Grigio or sparkling water with lemon.
Nutritional Information
Calories: 390 Total Fat: 11 g Carbohydrates: 55 g Protein: 19 g
Save Recipe FAQ
- → Can I use different pasta types?
Yes, fettuccine or linguine work best, but other long noodles like spaghetti or penne can be used depending on preference.
- → How do I prevent the yogurt from curdling?
Stir the Greek yogurt into the sauce off the heat and ensure gentle, low heat cooking once it’s added.
- → Is it possible to add protein to this dish?
Grilled chicken or sautéed shrimp pairs well and can be added to increase protein content.
- → What can I substitute for butter if needed?
Olive oil can be used as a healthier alternative for sautéing the garlic and making the roux.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator up to 2 days. Reheat gently to preserve sauce texture.