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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 8 ounces uncooked fettuccine
  • 1 cup 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.

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Average Rating:
  • Cwaz23
    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.

  • marlad98
    Mar 9, 2011

    Easy and delicious! Especially good with fresh basil.

  • shmemily8
    Jul 22, 2009

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