Greek Yogurt Alfredo - Lightened Up & Easy

Did your resolve to eat worse in 2016?  Or maybe you decided you really want to spend more time during the week slaving away in the kitchen?  Well, my friend, this recipe is NOT for you!

I love experimenting with recipes and playing around in the kitchen - especially if it's trying out something new and super healthy.  But some nights you just really want to keep it simple and carbs are calling your name.  Enter the Greek Yogurt Alfredo Pasta!  

We make this about once a week at our house.  Sometimes it's a perfect side to accompany veggies and a grilled protein.  Other times (like when we haven't run to the grocery in a while), it's something that's easy to throw together for a satisfying dinner.   We've usually got all of the ingredients on hand, and with its healthy substitutions, I don't feel too bad about chowing down on a big ole bowl full of carbs.  

At this point, I've got the preparation down to an art - if your definition of art means resulting in the least amount of dirty dishes!  A pot for boiling, a large saute pan, a large measuring cup, and a rubber spatula are all it takes.  

I like to use a mix of linguine and spiral noodles to keep the texture interesting.  

The sauce starts where most great things do - melting down some butter and adding minced garlic.  Chicken broth with cornstarch and nutmeg come next, to create the base of the sauce.  Once that thickens up, you melt in some shredded Parmesan and Romano cheeses for flavor.  I buy the freshly shredded kinds from the deli section of my grocery, because the flavor is better than the stuff in the can.  More flavor means adding less cheese overall - which means I feel even better about going back for seconds!

Finally, the Greek yogurt adds in the creaminess that you've come to love from alfredo sauce. I've used full fat, low fat, and no fat versions, and all work well.  In general, I've found using full fat results in a creamier sauce while no fat is on the thinner side, but they all come out tasting great.

Greek Yogurt Alfredo 

Original recipe at Runner's World
Servings: 3, 1-cup servings


8 oz whole wheat pasta (linguine, spaghetti, fettuccine, spiral, or a mix)
1 tbsp unsalted butter
3 cloves garlic (minced)
2 teaspoons cornstarch
pinch of ground nutmeg
3/4 cup fat-free, low-sodium chicken broth
3/4 cup shredded Parmesan + Romano cheese
Salt & Pepper
3/4 cup full fat Greek yogurt

1. Boil pasta until al dente and drain. While the pasta cooks, prepare the sauce.
2.  Heat a saute pan or deep skillet over medium heat.  Add butter and garlic, stirring frequently to keep the garlic from burning.
3. In a small bowl (or measuring cup), mix cornstarch and nutmeg into the chicken broth.  Add the chicken broth mixture to the pan, mix together, and cook until the sauce begins to thicken.
4. Lower heat, and add shredded cheeses to the pan.  Mix until the cheese melts and is well incorporated into the sauce.  Sprinkle in salt and pepper.
5.  Turn off heat, and add Greek yogurt. Mix until incorporated, then fold in cooked pasta noodles.  Serve immediately, adding a sprinkle of extra cheese if desired.  

Nutrition Info (per serving): 

431 calories
16 g Fat
60 g Carbs
22 g Protein
650 mg sodium

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