Pin it A luscious, lighter twist on classic Alfredo, featuring tender pasta tossed in a creamy Greek yogurt sauce with fresh spinach and Parmesan.
This dish quickly became a family favorite that I love making for a comforting yet healthy weeknight dinner.
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
Pin it My family enjoys gathering around the table to dig into this meal, especially on cozy weeknights.
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
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
Pin it This creamy Greek yogurt Alfredo is a delightful yet healthier take on a classic that everyone will enjoy.
Common Questions
- → What type of pasta works best?
Fettuccine or linguine are ideal as their flat shapes hold the creamy sauce well.
- → Can I use low-fat Greek yogurt?
Yes, but add it off the heat to prevent curdling and maintain smoothness.
- → How is the sauce thickened?
A roux of butter and flour combined with vegetable broth creates the base for a creamy, thick sauce.
- → What role does the reserved pasta water play?
It adjusts the sauce consistency, making it silkier and helping the sauce adhere to the pasta.
- → Can this be prepared vegetarian?
Yes, the sauce contains no meat and uses vegetable broth, making it suitable for vegetarians.
- → Are there variations for added protein?
Grilled chicken or sautéed shrimp can be added to enrich the dish.