Forget the cream: DiSpirito makes a rich but nutritious Alfredo sauce with Greek yogurt.
- 8 oz. whole wheat fettuccine
- 1 tbs. butter
- 3 garlic cloves, minced
- 2 tsp. cornstarch
- Pinch 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
How to make it
Bring large pot of salted water to a boil. Add fettuccine and cook according to package directions, 9 to 11 minutes; drain.
While pasta is cooking, melt butter in large sauté pan over medium heat. Add garlic and cook until fragrant, about 2 minutes.
Meanwhile, combine cornstarch and nutmeg in small bowl. Whisk in chicken broth until smooth. Pour mixture into sauté pan, raise heat, and bring sauce to simmer, whisking occasionally. Whisk in ½ cup cheese until melted. Remove sauté pan from heat and whisk in yogurt until sauce is smooth.
In large bowl, toss fettuccine with Alfredo sauce. Season with salt and pepper to taste if desired. Top pasta with remaining ¼ cup cheese and serve. Makes 4 servings.
NOW EAT THIS: 150 OF AMERICA’S FAVORITE COMFORT FOODS, ALL UNDER 350 CALORIES, BY ROCCO DISPIRITO, COPYRIGHT © 2010 BY SPIRIT MEDIA, LLC IS PUBLISHED AT $22 BY BALLANTINE BOOKS, 1745 BROADWAY, NEW YORK NEW YORK 10019
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