Ingredients:

  • 12 oz whole wheat fettuccine
  • 1 cup reserved pasta cooking water
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 medium shallot, finely diced
  • 0.5 cup low-sodium vegetable broth
  • 0.5 cup plain Greek yogurt, 2% milkfat
  • 0.25 cup freshly grated Parmesan cheese
  • 0.5 lemon, zested and juiced
  • 0.5 cup fresh Italian parsley, chopped
  • 0.25 cup fresh basil, torn
  • 1 tbsp fresh chives, minced
  • 1 tsp fresh oregano or thyme leaves

Instructions:

  1. Bring a large pot of salted water to a rolling boil and cook the fettuccine for 1 minute less than the package instructions to ensure it is al dente.
  2. Before draining the pasta, carefully reserve 1 cup of the starchy pasta cooking water for the sauce emulsification.
  3. In a high-sided skillet, heat the olive oil over medium heat. Add the sliced garlic, diced shallots, and hardy herbs (oregano or thyme). Sauté for 2 minutes until the herbs bloom and the aromatics are fragrant but not browned.
  4. Whisk in the vegetable broth, Greek yogurt, and Parmesan cheese. Reduce heat to low to prevent the yogurt from curdling.
  5. Slowly incorporate the reserved pasta water into the skillet while whisking constantly until a glossy, velvety sauce forms.
  6. Toss the cooked pasta into the sauce. Add the fresh parsley, basil, chives, lemon zest, and lemon juice. Stir for 1 minute until the sauce clings perfectly to the noodles and serve immediately.