1 June 2008

Healthy Herbed Cream Fettuccine

Healthy Herbed Cream Fettucine
Ruth over at Once Upon a Feast has been organizing Presto Pasta nights every Friday for over 2 years now. She is the very first blogger I ever met before I even knew what a blog was. I doubt that I even commented on her pasta dish and just lurked for over a year. She is also a fellow Canadian blogging out of Halifax, Nova Scotia so if you haven't had the pleasure of visiting her blog please do!!!I don't eat pasta as often as I would like but I do enjoy participating in the Presto Pasta Nights event.
I found this particular recipe somewhere on the Internet a while ago. I have searched for it since to credit the author but to no avail, even though I have added my own touches and changed it slightly. What appealed to me in this recipe was the use of carrot juice for that extra boost of vitamins. I won't go into all the benefits of this "wonder" food and be on the carrot juice bandwagon, but if you are interested check it out here . The addition of Greek yogurt, as opposed to cream also keeps the dish light, yet it tastes creamy and rich!!

This is a way to fit into those shorts for the summer while still embracing pasta!!

**Healthy Herbed Creamy Fettuccine **
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 large red onion, minced
1 small bunch of scallions, white and green parts, minced (about 1 cup)
Kosher salt
Freshly ground black pepper
1/2 cup loosely packed fresh Italian parsley leaves, plus 1 T minced
1/2 cup roughly chopped fresh basil leaves, plus 1 T minced
1/2 cup carrot juice
1/2 - 3/4 cup Greek yogurt
1/2 pound linguine
Freshly grated Parmesan cheese

Bring a large pot of salted water to a boil for the pasta. Meanwhile, melt the butter with the olive oil in a large skillet over medium-low heat, add the red onion, scallion, and salt and pepper to taste. Sauté until soft, about 15 minutes.

Transfer to a blender and add the tarragon and basil leaves, carrot juice and yogurt, and blend.
Cook the pasta in the boiling water until al dente, drain, and return to the pot. Gently mix in the sauce and adjust the salt. Transfer to heated bowls and top with the minced herbs and Parmesan.

Serves 2

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

39 comments:

  1. Looks great, especially outdoors! I like the idea of using yogurt instead of cream! Always looking for a healthier alternative! Nice photo!

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  2. Sounds delish! I love pasta dishes and creamy sauces!

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  3. I too have started using Greek Yogurt for my cream sauces. I love it. Its healthy and tasty .

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  4. This looks like a really nice and light alternative to those heavy cream sauces. I love Greek yogurt too and try to use it wherever I can! Well done! :)

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  5. I really liked this it is light yet looks creamy. Have bookmarked this.

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  6. This sounds really interesting... good idea with the yogurt vs cream. I like cream sauces, however it is always nice when they aren't too rich and heavy.
    Good idea.

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  7. The thing that sold me on this dish was the yogurt and the carrot juice. It's quite refreshing and very "mediterranean" Val. Stunning!

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  8. That pasta sounds simple and looks tasty.

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  9. Oh how perfect these is and the Greek yogurt is perfect for this becuase of it's thickness. Thanks for sharing!

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  10. What a neat method...he carrot juice cancels any tartness from the yogurt.

    I've used strained yogurt with pasta & noodles and it works very well, as you've showed us here.

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  11. Thanks very much for all your encouragement guys. I really enjoyed this healthy alternative!

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  12. I'm definitely going to try this, Val, if you liked it. I've always been wary of subbing yogurt for cream in pasta recipes and I end up using 1% or 2% milk, which makes things too watery, so I'd like to see how this pans out!

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  13. I am quite intrigued at the addition of the carrot juice, very interesting. We should all buy stock in Greek Yogurt, it turns up in so many wonderful recipes.

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  14. I love the idea of a lighter cream sauce!

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  15. This is perfect for summer. Light and refreshing. I liked the idea of using the carrot juice.

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  16. what a unique sauce! as much as i love a good cream sauce, i really only eat it on special occasions (i like my arteries the way they are...). i love the idea of using greek yogurt as the base, and carrot juice would certainly put an interesting spin on things! nice work! :)

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  17. Greek yogurt is so very versatile. I would love to eat this outdoors - when the sun shines. It looks so healthy and full of flavour.

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  18. This sounds suitably yummy. I must say that I have been so busy this month that I have missed out on a lot of great posts here. I have enjoyed having a good read through this lunchtime. I love all your informative chat with all the different ingredients and tips for other uses and Li really enjoyed your post about your mother and daughter. Glad I have a bit more time to nose around!

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  19. Thank you once again guys. I am glad you have had more time to browse too:D

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  20. as margaret said, greek yoghurt is very versatile.

    thanks for passing by my blog - so many people have positive images of greek summer holidays, and i think my recent post of a typical family outing in Crete revived their happy memories.

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  21. Ooohh, creamy and healthy! Sounds delicious!

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  22. Looks so creamy and delicious. :-)

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  23. I love Greek yogurt!!! And fettuccine with a creamy yogurt-based sauce sounds very interesting!

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  24. What a nice dish! I like the idea of using Greek yogurt to make a sauce.

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  25. Fettucine is one of Brad's all-time fave foods. I'll have to try this one on him!

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  26. Not sure if I could find the carrot juice...but the rest of the recipe sounds pretty perfect without it. I love using Greek yogurt in just about anything, and, of course, the herbs!

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  27. That is just a gorgeous dish of pasta, Valli! If Roberto sees that he'll be on a plane to BC! I love using yogurt in pasta - it is just he best!

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  28. Oh this sounds delicious Val and I just love pasta dishes with lovely sauces!!

    Rosie x

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  29. Carrot juice and pasta! And the yogurt... what great healthy alternatives. This is definitely bookmarked.

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  30. That looks so good! I could eat pasta everyday. Great idea to use yogurt to make the sauce creamy. I've done that for Indian food but haven't tried it with pasta.

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  31. What a great idea to combine the yoghurt and carrot juice to make a creamy sauce - bookmarked!

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  32. This does sound and look wonderful..and just to think..healthy! :) As I get older I definitely am looking for dishes to prepare that will keep me from having to go a size up! :)

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  33. I don't think that the kids could resist that meal. I should make it.

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  34. mmmmmm! This looks delicious. Greek Yogurt in a cream sauce. What a great idea. I also like the addition of carrot juice. Very interesting.

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  35. Oh, that looks so yummy!

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  36. Pasta is my joker in the kitchen... whenever I don't know what to do... Pasta is the dish :D. Yours looks wonderful. Mmmmm. What shall I do tonight your sandwich or your pasta?
    Thanks Val :D

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  37. Interesting use of carrot juice!! I sometimes replace cream with yoghurt too if I'm trying to stay on the healthy side. My stomach is grumbling and it's not even 10 in the morning here, and I already want lunch! Not fare!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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