Best Greek Fettuccine Recipes

LIGHTER FETTUCCINE ALFREDO WITH GREEK YOGURT

Lighter Fettuccine Alfredo with Greek Yogurt image

This fettuccine Alfredo with Greek yogurt, chicken, and spinach is similar to a version served years ago at the Olive Garden®. It was awesome.

Provided by Teresa

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

½ (16 ounce) package whole wheat fettucine
2 teaspoons cornstarch
1 pinch ground nutmeg
1 tablespoon salted butter
3 cloves garlic, minced
¾ cup reduced-fat, low-sodium chicken broth
¾ cup grated Parmigiano-Reggiano cheese, divided
¾ cup Greek yogurt
salt and ground black pepper to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.
While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.
Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 45.7 g, Cholesterol 30 mg, Fat 12.4 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 337.5 mg, Sugar 3.8 g

GREEK FETTUCCINE

Greek Fettuccine image

Spinach fettuccine is served with a quick sauce of tomatoes and feta cheese.

Provided by tidewrinkle

Categories World Cuisine Recipes European Greek

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (16 ounce) package spinach fettuccine pasta
1 ½ cups chopped fresh tomatoes
1 tablespoon chopped fresh mint
¼ cup chopped black olives
¾ cup crumbled feta cheese
1 pinch salt and ground black pepper to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly.
Place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 65.2 g, Cholesterol 25 mg, Fat 9.5 g, Fiber 4.3 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 650.8 mg, Sugar 4.5 g