Light Fettuccine Alfredo

Light Fettuccine Alfredo

Recipe provided Jamie Geller

Main Category: Pasta
Secondary Categories: Creamy
Kosher Designation: Dairy
Serves: 6
Yield: 8 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Difficulty: Beginner

1 pound angel hair pasta
1 cup low-fat plain Greek yogurt
1 cup low-fat ricotta
½ cup parmesan cheese
2 tablespoons unsalted butter, melted
½ teaspoon lemon zest
Kosher salt
Freshly ground black pepper

Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain well, reserving about ½ cup pasta water.

In a blender or food processor, combing yogurt, ricotta, parmesan, butter and lemon zest. Blend for 1 to 2 minutes or until completely smooth.

Toss with cooked pasta, return to pot and cook over low heat for 5 minutes or until just warmed. Season with salt and pepper to taste. Divide between bowls and serve warm.

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