Rocco DiSpirito’s Lightened Fettuccine Alfredo

Forget the cream: DiSpirito makes a rich but nutritious Alfredo sauce with Greek yogurt.

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• 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

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[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Bring large pot of salted water to a boil. Add fettuccine and cook according to package directions, 9 to 11 minutes; drain. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]While pasta is cooking, melt butter in large sauté pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

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