Light and Creamy Fettuccine with Fresh Basil

Image and Recipe Copyright © 2003-2010 Jennifer Iserloh

Traditional fettuccini is oozing with fat from heavy cream, but this version is light and high in protein from the yogurt. Toss in grilled chicken and peas to make it a one-pot meal!

Serves 4

Ingredients

1 tablespoon olive oil
4 cloves of garlic, thinly slices
1 tablespoon white whole wheat flour
1 cup skim milk
1/2 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup non-fat Greek or plain yogurt
1/2 cup basil leaves chopped
1/4 cup reduced-fat sour cream
16 oz whole grain fettuccine

Directions

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook 1 to 2 minutes, stirring occasionally until the garlic is fragrant and lightly browned. Decrease the heat to low and stir in the flour. Cook 4 to 5 minutes, stirring often until the flour browns lightly and a thick paste forms. Slowly whisk in the milk and cook 2 to 3 minutes more until a thick sauce forms. Stir in the Parmesan, salt, and pepper. Turn off the heat and set aside

In a medium bowl, mix the yogurt, basil, and sour cream. In the corner of the skillet, gradually mix 1/4 cup of the yogurt mixture. Repeat. Add the remaining yogurt and mix until smooth. Cook pasta according to package directions and drain. Toss the pasta into the sauce and serve immediately.

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Make It A Meal

Serve with Zucchini with Sage or Sauteed Spinach.

Wine Pairing

Pinot Grigio, Chardonnay, Sauvignon Blanc

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