Fettuccine Alfredo
This Fettuccine Alfredo is a healthier version of Fettuccine swaps traditional pasta with Fettuccine pasta, uses Greek yogurt instead of heavy cream, and incorporates fresh vegetables to make the dish lighter and packed with nutrients. It's perfect for a wholesome meal without compromising on taste.
Allergen Information: Contains Gluten Allergy, Dairy Allergy
Nutrition Facts
Per serving
Energy
123 kcal
Protein
5 g
Carbs
23 g
Fat
2 g
Fiber
2 g
Ingredients
Olive Oil
1 tsp (5g)
clove garlic
1 tsp (5g)
Cherry Tomatoes
0.5 cup, halved (100g)
Fresh basil leaves
1 tbsp (5g)
Common salt
0.5 tsp (2.5g)
Fettuccine Pasta, Raw
1 small cup (100g)
Zucchini
0.5 cup, chopped (100g)
Spinach
0.5 cup, chopped (100g)
Skimmed milk Curd (Homemade)
1 tbsp (15g)
lemon juice
1 tbsp (15g)
Black Pepper
0.5 tsp (1g)
Instructions
Preparation
Boil the fettuccine pasta according to package instructions until al dente. Drain and set aside.
Cooking Steps
Heat oil in a non-stick pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add halved cherry tomatoes and chopped zucchini to the pan. Cook for 3-4 minutes until softened.
Add spinach leaves and cook until wilted.
In a small bowl, whisk together plain curd, lemon juice, salt, and black pepper to create a creamy sauce.
Add the cooked fettuccine pasta to the pan with the vegetables. Pour the yogurt sauce over the pasta and toss gently to coat.
Garnish with fresh basil leaves and serve warm.