Fettuccine Alfredo (roccos)
- 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% Greek yogurt
- Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9 to 11 minutes; drain.
While the pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes.
Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until it has melted. Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth.
In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining 1/4 cup cheese, and serve.