My favorite pasta sauces are alfredo and vodka. I find it hard to choose between them. I have been known to order both at restaurants. Hey, sometimes a girl just has to help herself! This lighter version of the classic alfredo goes down just as smoothly as the original.
Light Pasta Alfredo
Servings
6 Servings
Ingredients
- 1 pound pasta fettuccine or spaghetti
- 1 cup low-fat plain Greek yogurt
- 1 cup low-fat ricotta cheese
- ½ cup Tnuva parmesan cheese
- 2 tablespoon Tnuva unsalted butter melted
- ½ teaspoon lemon zest
- Kosher salt
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain well, reserving about ½ cup of the pasta water.
- In a blender or food processor, combine yogurt, ricotta, parmesan, butter, and lemon zest. Blend for 1 to 2 minutes or until completely smooth. Stream in reserved pasta water if desired to achieve desired taste and consistency.
- Toss the cheese and yogurt mixture with the cooked pasta, return to the 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.
Thank you so much for your AMAZINGLY prompt response!
You are absolutely correct, I am not sure why it says angel hair, it should be fettuccine.
The recipe sounds great, but the accompanying photo is very deceptive.
That is NOT angel hair pasta in the photo but either fettuccine or linguine, and even my husband could recognize the difference. Photos should be beautiful, but also accurate.
Yes, you can do that and it works well for things like pot pie, but I wouldn’t recommend it for a creamy pasta like this.
Thanks very much for sending me a lower calorie recipe for an Alfredo-type pasta sauce.
Can’t you make a white sauce with starch and low-fat milk and add a small amount of cheese for flavor? I haven’t prepared such a sauce in quite a while but I vaguely recall doing it that way.
Thank you Richard so much! Especially for coming out in that torrential downpour and for commenting here!
Did you see our latest Winn-Dixie post, you can win a gift card and a cookbook http://www.joyofkosher.com/2014/11/winn-dixie-kosher-stores-within-a-store-giveaway/
Met you and your book in Tamarack Florida, loved the photo shoot and your book, fantastic recipes
Thanks Tamar!
I haven’t yet but I’ll look for it ASAP!
Yes, you can!! Have you seen Norman’s?
I keep cholov yisroel so I can’t use the greek yogurt 🙁
what can I use as a substitute??
Yum! Made this and it was delicious! My husband refuses to try anything dietetic and I didn’t let him know that this was light and he had no idea 🙂 He loved it too!
Bethany thanks so much for doing the calculations for us all!!! Good lookin’ out.
Just did the math on this for weight watchers.. 10 points for a serving! Not bad! I made sure the pasta was whole wheat and used non-fat ricotta instead.
koshergal AM SO SORRY!!! the problem is the 1/2 cup reserved pasta water – that should be used in the blender ONLY IF DESIRED to thin the creamy sauce to desired taste and consistency although I usually don’t use it. SO just drain the pasta well. Give the sauce a taste — if you like it as is — toss with the pasta over low heat until just warmed through about 5 minutes then season with salt and pepper to taste.
yes should be no problem — if it looks really congealed warm it first then toss in the pasta – have a great yuntif
Help! I make several of your recipes a week and I tried this one last night. Everything went great at the beginning and it smelled fabulous.Could you please check the recipe? I went over the ingredients a few times to see if I left anything out and still can’t find where I went wrong with this recipe. I blended up the sauce in the food processor and it was wonderfully rich and creamy and then I added it to the pot of pasta as instructed and the creamy texture disappeared and the sauce all clumped up. Needless to say my attempt didn’t turn out so great. I ended up with a pot of pasta, water, and clumps of the sauce mixture. I definitely want to try this recipe again. Is there anything I can do differently to keep the sauce creamy?
This year Shavuous starts after Shabbos. I was wondering, do you think I could keep the stuff from the food processor in the fridge for two days? Meaning I process it on Friday and make it on Sunday.