Greek yogurt alfredo with broccoli
A lighter, tangy alfredo made with Greek yogurt and parmesan, tossed with chickpea pasta and broccoli for a creamy bowl packed with protein.
- 25 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.02 a serving
- 600 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups plain Greek yogurt, at room temperature
- ¾ cup grated parmesan
- 1 lb chickpea pasta, two 8-oz boxes
- 2 cups frozen broccoli
- 2 tbsp butter
- 3 cloves garlic, minced
From your pantry
- 1 tbsp salt
- ½ tsp black pepper
Each serving has about 600 calories, 39 g protein, 72 g carbs and 20 g fat, and costs about $3.02 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No grated parmesan? Parmesan wedge works.
- No frozen broccoli? Broccoli works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Fill a large pot with water, add the salt, cover and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir the yogurt and parmesan together in a bowl.
Dolly’s tip: Take the yogurt out of the fridge while the water heats. Cold yogurt is more likely to split.Cook the chickpea pasta 1 minute less than the package says, adding the broccoli for the last 3 minutes. Scoop out 1 cup of , then .
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 7 min
Dolly’s tip: Chickpea pasta foams up, so leave the lid off, and it turns mushy if overcooked. Taste a minute early.the butter in the empty pot over low heat and cook the garlic 1 minute, . Take the pot off the heat.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Low heatTimer: 1 min
½ cup of hot into the yogurt mixture a little at a time, until smooth and warm.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Dolly’s tip: Adding the hot water slowly warms the yogurt gently, which is what stops it curdling.Add the pasta, broccoli and yogurt sauce to the pot off the heat and until creamy, loosening with more if needed.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Season with the pepper, taste for salt, and serve right away.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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