To serve this sauce, cook 14 oz. pasta according to package directions. Drain. Transfer pasta to a large serving bowl and stir it by itself to cool it slightly for 30 seconds. The cooling makes it less likely for the heat to curdle the sauce. Add the still-warm alfredo sauce and stir to coat. Garnish with shredded Parmesan cheese, if desired.
- 2 Tbsp. unsalted butter
- 2 cloves garlic, minced
- 1/2 cup white wine (or water, vegetable broth, or chicken broth – but the latter two will make the sauce less white)
- 1 cup non-fat Greek yogurt
- 1 cup shredded Parmesan cheese*
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- Melt the butter in a small sauce pan over medium-low heat. Add the garlic. Stir and cook 1 minute.
- Stir in the wine and increase the heat. Bring it to a simmer. Remove from heat and let sit for 2 minutes.
- Whisk in the yogurt, salt, and pepper. Whisk in the Parmesan. Put the pan over low heat and stir constantly until the Parmesan is mostly melted into the sauce, 3-4 minutes. Do not let it come to a simmer or boil as this could cause it to curdle.
*Do not use grated Parmesan. The measurement is different. Grated Parmesan takes up less space. If you do have grated and have to go with it, use 1/2 cup.