- 2
Ingredients
- 1 cup 2% milk
- 2 1/2 tsp arrowroot
- 2/3 cup grated Parmesan cheese
- 3/4 cup low-fat plain yogurt or greek for more protein
- 1/4 tsp nutmeg, ground
- 1/4 tsp pepper
Preparation
Step 1
In a medium saucepan, whisk together milk and arrowroot. Place over medium heat and cook, stirring, until mixture comes to a simmer and thickens, about 3 minutes. Remove from heat and add cheese, whisking until melted. Whisk in yogurt, nutmeg, and pepper. Cover and set aside. If necessary, re-warm over low heat before serving.
Variation 1: Creamy Rotini with chicken and mushrooms. Saute 4 cups sliced mixed mushrooms, 12 oz sliced chicken breast and 1 Tbs chopped fresh thyme. Toss with 8 oz cooked pasta and 1 1/3 cups sauce.
Variation 2: Alfredo utto giardino (whole garden alfredo). Sauce 1 each diced zucchini and yellow squash, 1/2 each diced red and yellow bell peppers and 1 cup trimmed and chopped green beans. Toss with 8 oz cooked linguine and 1 1/3 cup sauce. Top with 1/4 cup sliced scallions.
Variation 3: Creamy tarragon penne with chicken and snap peas. Saute 12 oz diced chicken breast, 3 sliced shallots and 1 1/2 cups snap peas, sliced into thirds. toss with 10 oz pasta, cooked and 1 1/3 cups sauce. Top with 1 Tbs chopped fresh tarragon.