Fettuccine Alfredo (roccos)

Fettuccine Alfredo (roccos)
Fettuccine Alfredo (roccos)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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% Greek yogurt

  • Salt and freshly ground black pepper

Directions

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.

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