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Runners World: Rocco’s Fettuccine Alfredo

Posted Dec 01 2010 12:00am

I love fettuccine alfredo, but always feel bad after eating it because it isn’t the most healthy meal.  But now, I can eat this tasty meal guilt free!  It is a little lighter than the typical fettuccine alfredo, but I personally like it.

From DiSpirito’s latest cookbook, Now Eat This!

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 percent Greek yogurt
Salt and freshly ground black pepper to taste

Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.

While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.

Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.

Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
Whisk in yogurt until smooth.

Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese. Serves four.

FAT: 10 G

Source:  Runners World, Rocco’s Fettuccine Alfredo

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