Basil Fettuccine Recipe

3.5 3 5
Basil Fettuccine Recipe
Basil Fettuccine Recipe photo by Taste of Home
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Basil Fettuccine Recipe

Read Reviews
3.5 3 5
Publisher Photo
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
Recommended: Homemade Pasta Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 cup: 290 calories, 7g fat (2g saturated fat), 6mg cholesterol, 447mg sodium, 47g carbohydrate (0 sugars, 2g fiber), 13g protein. Diabetic Exchanges: 3 starch, 1 fat.

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

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Reviews forBasil Fettuccine

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Cwaz23 User ID: 6908223 61560
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."

MY REVIEW
marlad98 User ID: 1047893 49551
Reviewed Mar. 9, 2011

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

MY REVIEW
shmemily8 User ID: 2700473 35485
Reviewed Jul. 22, 2009

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

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