Creamy Basil Fettuccini Recipe

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What I cook is far better than any of those single-serving meals I can by in the frozen foods section at the supermarket. The fettuccini really picks up the basil and garlic flavors.—Ruth Bolduc, Conway, New Hampshire

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Creamy Basil Fettuccini Recipe
  • Prep/Total Time: 20 min.
  • Yield: 1 Servings
    •
20 20

Ingredients

  • 2 to 4 ounces fettuccini
  • 1/2 to 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil
  • Salt and pepper to taste

Directions

  • Cook fettuccini according to package directions. Drain and immediately toss with oil, garlic and yogurt. Add Parmesan cheese, basil, salt and pepper. Serve immediately. Yield: 1 serving

Originally published as Creamy Basil Fettuccini in Taste of Home April/May 1993, p20

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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