Love having pasta nights but looking to cut the calories and fat in half? Lighten up your Alfredo Pasta dish by adding Greek yogurt to the mix! Watch our friend Gary Hirshberg take you step by step through the recipe below for a savory dinner treat.
Love having pasta nights but looking to cut the calories and fat in half? Lighten up your Alfredo Pasta dish by adding Greek yogurt to the mix! Watch our friend Gary Hirshberg take you step by step through the recipe below for a savory dinner treat.
Ready In: 15 minutes
Level: easy
Prep: 5 minutes
Cook: 10 minutes
Yields: 4 servings
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1/2 c Stonyfield Organic Whole Milk
- 3/4 c Stonyfield Organic Whole Milk Greek Plain Yogurt
- 2/3 c grated parmesan cheese
- salt and pepper to taste
- 8oz pasta or chickpea noodles, cooked
- 1.5 c broccoli florets (optional)
- 2 Tbsp dried or fresh parsley (optional)
Ingredients
directions
Step 1
Use a medium sized pot to boil noodles. Add 2 tbsp salt to water to flavor the water before it boils. Once water is boiling add in pasta and cook pasta for 8-10 minutes or as specified on package.
Step 2
Steam or boil your broccoli in a separate pot of boiling water - cook to your desired tenderness.
Step 3
In a medium saucepan, melt butter over medium heat. Stir in garlic. Stir in milk (or water). Remove from heat and allow to cool for 2 minutes. Then gradually whisk in greek yogurt and parmesan until melted. If the cheese doesn't melt, just throw it back on the stove for another minute to warm up!
Step 4
Add sauce to your favorite noodles and broccoli and top with dried or fresh parsley.
