Ingredients
Sauce Ingredients
- 2 tablespoons butter
- 1 ½ teaspoons garlic powder
- ½ cup milk or water (fat free half & half used)
- ¾ cup plain Greek yogurt (0% fat used)
- ½ – ⅔ cup shredded parmesan cheese
- Salt and pepper to taste
- Optional: ½ teaspoon dried parsley or 1 teaspoon fresh parsley
Pasta
- 8 ounces pasta noodles (cooked)
Instructions
- Melt Butter and Mix Garlic: In a medium saucepan over medium heat, melt the butter. Stir in the garlic powder thoroughly to release the flavor.
- Add Milk and Cool: Stir in the milk or water and remove the pan from the heat. Allow the mixture to cool for 2-3 minutes to prevent curdling when adding yogurt.
- Whisk in Greek Yogurt: Gradually whisk in the Greek yogurt until the sauce is smooth and creamy.
- Add Parmesan Cheese: Stir in the shredded parmesan cheese until it melts into the sauce. If the sauce is too cool and the cheese hasn’t melted fully, return the pan to low heat for a few minutes, stirring continuously.
- Season and Combine with Pasta: Add salt and pepper to taste. Optionally, stir in dried or fresh parsley. Toss the sauce with your favorite cooked pasta noodles until well coated. Serve immediately.
Notes
- Use fat-free Greek yogurt for a healthier, lower-fat version without sacrificing creaminess.
- Allow the sauce to cool slightly before adding Greek yogurt to prevent curdling.
- Parmesan cheese can be adjusted to taste or substituted with other hard cheeses like Pecorino Romano.
- This sauce pairs well with fettuccine, penne, or any pasta shape.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
