Sunday, March 10, 2013

Greek Yogurt Alfredo Sauce!

This was so tasty!!!  I found the recipe off Pinterest and decided to try it and am so glad I did because Prescott and I both loved it.  It is light, creamy, lemony and fresh.  Great new alfredo sauce to add to the recipe book ;)


Light fettucini alfredo Ingredients: 1 pound angel hair pasta, 1 cup low-fat plain Greek yogurt, 1 cup low-fat ricotta cheese, 
1/2 cup parmesan cheese, 2 tablespoons unsalted butter, melted, 1/2 teaspoon lemon zest, Kosher salt, freshly ground black pepper

Boil angel hair pasta according to directions and blend the rest of the ingredients in a blender.  
Season with salt and pepper to taste, if it tastes bland to you, its because you didn't add enough salt and pepper, so add more salt until you get more flavor.  

Once pasta is done cooking lightly drain.  Then pour sauce and pasta back into pot and continue to cook, adding reserved pasta water or I used skim milk to continue to make it creamy as the pasta quickly absorbs the sauce.  Once you get the proper consistency and desired temperature, plate and garnish with fresh cracked pepper and parsley or basil.


No comments:

Post a Comment