Preparation Time*: 30 min
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
Parsley for garnish
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.
Add some peas, broccoli or some pieces of turkey bacon.
This recipe is only 336 calories per serving and was just as creamy and decadent the original version of Fettuccine Alfredo, without all the extra fat and calories.