Rocco's Fettuccine Alfredo

By Jackie618

CALORIES PER SERVING: 336
CARBS: 47 G
PROTEIN: 18 G
FAT: 10 G

Ingredients

• 8 ounces whole-wheat fettuccine
• 1 tablespoon butter
• 3 garlic cloves, minced
• 2 teaspoons cornstarch
• Pinch of ground nutmeg
• 3/4 cup low-fat, low-sodium chicken broth
• 3/4 cup grated Parmigiano-Reggiano cheese
• 3/4 cup 5 percent Greek yogurt
• Salt and freshly ground black pepper to taste

Details

Adapted from runnersworld.com

Preparation

Step 1

Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.

While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.

Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.

Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
Whisk in yogurt until smooth.

Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese. Serves four.