Can I use other types of pasta?

Yes, fettuccine or linguine work best for holding the creamy sauce, but any long pasta like spaghetti or even penne can be used.

How do I prevent the yogurt from curdling?

Whisk the Greek yogurt in off the heat and add it slowly to the warm sauce, stirring continuously to maintain a smooth texture.

Absolutely. Baby kale or Swiss chard can be used; just adjust cooking time until the greens are tender but still vibrant.

Grilled chicken strips or sautéed shrimp complement the creamy pasta beautifully and boost protein content.

A crisp Pinot Grigio or a light sparkling water with lemon pairs nicely to balance the creamy flavors.

A luscious, lighter twist on classic Alfredo, featuring tender pasta tossed in a creamy Greek yogurt sauce with fresh spinach and Parmesan.

This recipe quickly became a family favorite thanks to its creamy texture and ease of preparation.

Pasta: 340 g (12 oz) fettuccine or linguine
Sauce: 2 tablespoons unsalted butter, 3 cloves garlic, minced, 2 tablespoons all-purpose flour, 480 ml (2 cups) low-sodium vegetable broth, 120 g (½ cup) plain Greek yogurt (whole milk preferred), 60 g (½ cup) grated Parmesan cheese, 120 g (4 cups) baby spinach roughly chopped, ½ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon freshly grated nutmeg (optional)
Garnish: Extra grated Parmesan for serving, Freshly ground black pepper, Chopped fresh parsley (optional)

Step 1:: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml (½ cup) pasta water then drain and set aside.
Step 2:: While the pasta cooks melt the butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Step 3:: Sprinkle in the flour and cook whisking constantly for 1 minute to form a roux.
Step 4:: Gradually pour in the vegetable broth whisking constantly to avoid lumps. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
Step 5:: Reduce heat to low. Whisk in the Greek yogurt Parmesan salt pepper and nutmeg (if using) until smooth and creamy.
Step 6:: Add the chopped spinach and cook for 1–2 minutes stirring until wilted.
Step 7:: Add the cooked pasta to the skillet. Toss gently to coat adding reserved pasta water a little at a time as needed for a silky sauce.
Step 8:: Taste and adjust seasoning. Serve immediately garnished with extra Parmesan black pepper and parsley if desired.

This dish always brings joy at family dinners and is a great way to sneak in veggies.

Large pot Large skillet Whisk Measuring cups and spoons Colander

Contains Milk (butter Parmesan Greek yogurt) Wheat (pasta flour) Check all labels for vegetarian compliance and potential traces of allergens.

Calories 390 Total Fat 11 g Carbohydrates 55 g Protein 19 g per serving

Simple adjustments make this recipe versatile and perfect for weeknight dinners.

→ Can I use other types of pasta?: Yes, fettuccine or linguine work best for holding the creamy sauce, but any long pasta like spaghetti or even penne can be used.
→ How do I prevent the yogurt from curdling?: Whisk the Greek yogurt in off the heat and add it slowly to the warm sauce, stirring continuously to maintain a smooth texture.
→ Can I substitute spinach with other greens?: Absolutely. Baby kale or Swiss chard can be used; just adjust cooking time until the greens are tender but still vibrant.
→ What can I add for extra protein?: Grilled chicken strips or sautéed shrimp complement the creamy pasta beautifully and boost protein content.
→ Is there a good wine pairing for this dish?: A crisp Pinot Grigio or a light sparkling water with lemon pairs nicely to balance the creamy flavors.