Back to Basil Fettuccine

Print Options


Card Sizes

Basil Fettuccine Recipe

Basil Fettuccine Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 1. Cook fettuccine according to package directions. Meanwhile, in a large bowl, combine the yogurt, Parmesan cheese, basil, salt and pepper; set aside.
  • 2. 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.

Reviews for Basil Fettuccine

Sort By :
Reviewed Mar. 6, 2014

"This was disappointing. Just too bland. Needed more basil, more garlic, more something.

Pretty easy recipe, but not really worth the effort for the lack of flavor."

Reviewed Mar. 9, 2011

"Easy and delicious! Especially good with fresh basil."

Reviewed Jul. 22, 2009

"This was pretty good. I doubled the garlic since I love it."

Loading Image

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.