Description

A creamy, high‑protein twist on classic Alfredo made entirely in one pot, using Greek yogurt instead of heavy cream for a lighter, yet satisfying pasta dish.

Ingredients

12 oz (340 g) pasta (e.g., fettuccine, penne)
1 Tbsp olive oil
1 Tbsp butter
3 cloves garlic, minced
2 cups chicken or vegetable broth
1 cup plain Greek yogurt (full‑fat or low‑fat)
¾ cup grated Parmesan cheese
½ tsp Italian seasoning
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional)
½ cup frozen peas (optional)
½ cup spinach (optional)

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Instructions

Heat olive oil and butter in a large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add pasta, broth, seasonings (Italian seasoning, salt, pepper, nutmeg), and stir. Bring to a simmer.
Cover and cook, stirring occasionally, until pasta is almost al dente, about 10–12 minutes.
Lower heat; stir in Greek yogurt and Parmesan until creamy and smooth.
Fold in peas and spinach (if using), cook 1–2 minutes until heated through.
Remove from heat, taste and adjust seasoning. Serve immediately, topped with extra Parmesan if desired.

Notes

Stir frequently while cooking pasta to prevent sticking.
Reserve a splash of broth or pasta water to adjust sauce consistency.
Optional veggies like mushrooms, peas or spinach boost nutrition.
For protein, add cooked chicken or shrimp at step 4.
Store leftovers in fridge; reheat gently, adding water or broth to loosen the sauce.