Light Pasta Alfredo
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Light Pasta Alfredo
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.
Times
- Prep Time : 10 min
- Cook Time : 15 min
- Ready Time : 25 min
Servings
Ingredients
- 1 pound angel hair pasta
- 1 cup low-fat plain Greek yogurt
- 1 cup low-fat ricotta cheese
- 1/2 cup parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon lemon zest
- Kosher salt
- Freshly ground black pepper
Directions
1. 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.
2. 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.
3. 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.
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Dairy , Dinner, Lunch, Main, Starches , Shavuot , 15-minute Prep , Dinner Tonight, Quick (under 30 minutes) , Budget, Comfort Food, Kid Friendly , Cheese, Rice, Grains, & Pasta , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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.
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?
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.
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.
Bethany thanks so much for doing the calculations for us all!!! Good lookin’ out.
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!