In the past couple of weeks, I’ve had a renewed interest in upping my fruits and veggies each day, and in general making lighter, healthier food choices. So I was stoked when I found a recipe that put an automatic “no no” option, back on my list of possibilities: fettucine alfredo!
I admit, I was VERY skeptical trying this recipe…I mean there are some things you just can’t cheat, and I’m pretty sure alfredo sauce is one of them.
But people – this was AMAZING! I added some spinach leaves and artichoke hearts into mine and it was every bit as good as something that I would indulge in at a pasta house. I would have never known that in place of heavy cream, I was eating a sauce based on fat free yogurt.
One note to this recipe’s instructions: my yogurt curdled the first run-through when I added it to the hot skillet, as much as I tried to turn the heat down and mix it in slowly. So I fished out the noodles and back tracked, the second time actually removing the noodles from the skillet and mixing them in a bowl with the yogurt off to the side, then adding it to the skillet on LOW heat and slowly reheating before serving. Success the second time around!