Basil Fettuccine Recipe

Basil Fettuccine Recipe photo by Taste of Home

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This pasta is coated with a thick Alfredo sauce I make from plain yogurt. This keeps the sauce lower in fat than purchased varieties. Plus, you can easily double the recipe and serve it as a stand-alone supper rather than a side dish.—Elissa Armbruster, Medford, New Jersey

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Basil Fettuccine Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

8 ounces uncooked fettuccine
1 cup (8 ounces) fat-free plain yogurt
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 garlic cloves, minced
1 tablespoon olive oil

Directions

Cook fettuccine according to package directions. Meanwhile, in a large bowl, combine the yogurt, Parmesan cheese, basil, salt and pepper; set aside.
In a small nonstick skillet, saute garlic in oil for 1 minute or until tender. Drain fettuccine; transfer to a large bowl. Add garlic and oil; toss to coat. Add the yogurt mixture; toss until well coated. Serve immediately. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 290 calories, 7 g fat (2 g saturated fat), 6 mg cholesterol, 447 mg sodium, 47 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 3 starch, 1 fat.

Originally published as Basil Fettuccine in Light & Tasty June/July 2002, p7