What type of pasta works best for this dish?

Fettuccine or linguine are ideal as their flat surfaces hold onto the creamy sauce well, delivering balanced bites.

Can I use low-fat Greek yogurt in the sauce?

Yes, but add it off the heat to avoid curdling and maintain smoothness in the sauce.

Gradually add reserved pasta water while tossing the pasta to achieve a silky, well-coated consistency.

Grilled chicken or sautéed shrimp complement the creamy spinach sauce beautifully for added protein.

Fresh spinach wilts quickly and provides brighter color and flavor, enhancing the overall dish.

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

This creamy Greek yogurt spinach Alfredo pasta has become my go-to comfort meal when I want something rich yet not too heavy.

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.

My family gathers around the table every week to enjoy this comforting dish together.

Pairs well with a crisp Pinot Grigio or sparkling water with lemon.

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.

This creamy spinach Alfredo is perfect for a quick weeknight dinner that tastes indulgent without the guilt.

→ What type of pasta works best for this dish?: Fettuccine or linguine are ideal as their flat surfaces hold onto the creamy sauce well, delivering balanced bites.
→ Can I use low-fat Greek yogurt in the sauce?: Yes, but add it off the heat to avoid curdling and maintain smoothness in the sauce.
→ How do I prevent the sauce from becoming too thick?: Gradually add reserved pasta water while tossing the pasta to achieve a silky, well-coated consistency.
→ Can I add protein to this dish?: Grilled chicken or sautéed shrimp complement the creamy spinach sauce beautifully for added protein.
→ Is fresh spinach better than frozen for this preparation?: Fresh spinach wilts quickly and provides brighter color and flavor, enhancing the overall dish.