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Basil Fettuccine

 Basil Fettuccine
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
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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 Facts: 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.

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Basil Fettuccine (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.