Healthy Fettuccine Alfredo
Ingredients
The base ingredients
-
12-14
ounces
gluten-free fettuccine pasta or zucchini noodles
-
2
tablespoons
olive oil
-
2-3
tablespoons
capers (optional)
-
¼
cup
toasted pine nuts or hazelnuts
-
2
tablespoons
fresh basil for topping
-
1
lemon
for garnish
-
to taste
none
crushed black pepper
For Chicken Option
-
8
ounces
skinless chicken breast
For Shrimp Option
-
14-16
ounces
medium shrimp, peeled and deveined
Alfredo Yogurt Sauce
-
1
tablespoon
olive oil or butter
-
1
teaspoon
minced garlic or garlic powder
-
⅓ to ½
cup
non-dairy cream or milk
-
1
teaspoon
dried herb mix (Italian)
-
7
ounces
Greek yogurt (plain)
-
⅓ to ½
cup
grated Parmesan
Instructions
- Heat olive oil or butter in a saucepan and add minced garlic.
- Whisk in non-dairy milk, salt, pepper, and dried herbs, then remove from heat.
- Mix in Greek yogurt and Parmesan until smooth.
- Cook pasta according to package instructions, then drain and toss with olive oil.
- Combine pasta with the yogurt Alfredo sauce and add capers and pine nuts if desired.
- For chicken, season and bake until cooked through, then combine with pasta and sauce.
- For shrimp, sauté seasoned shrimp until cooked, then mix with pasta and sauce.
- For zucchini noodles, toss with the sauce in a pot until warmed through.
Nutrition Facts (estimated)
Servings
5
Calories
393
Total fat
18.6g
Total carbohydrates
53.6g
Total protein
12.1g
Sodium
469.2mg
Cholesterol
9.7mg
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