Fettuccine Alfredo (roccos)

By á-4939

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

Preparation

Step 1

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.