Creamy fettuccine with Greek yogurt, parmesan, and spinach. Light, satisfying Italian classic prepared in just 20 minutes.
# What You'll Need:
→ Pasta
01 - 8 ounces fettuccine pasta
→ Sauce
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 2 cups fresh spinach
05 - 1/2 cup plain whole milk Greek yogurt
06 - 1/2 cup freshly grated parmesan cheese
07 - Salt, to taste
08 - Black pepper, to taste
→ To Serve
09 - Additional parmesan cheese for garnish (optional)
10 - Pinch of red pepper flakes (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta cooking water. Drain well and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add fresh spinach to the skillet and cook, stirring, for 1 to 2 minutes until wilted.
04 - Remove skillet from heat. Add Greek yogurt and grated parmesan cheese, stirring until a smooth, creamy sauce forms. Season with salt and black pepper to taste.
05 - Add drained fettuccine to the skillet. Toss thoroughly to coat, incorporating reserved pasta water gradually to achieve desired sauce consistency.
06 - Serve immediately, garnished with additional parmesan cheese and a pinch of red pepper flakes if desired.
