Sorry, I know it's been a while but here is another recipe. I really liked this, it was a lot richer than most Alfredo sauces. Add salt in the last step to changed the flavor and make it sweet. Delicious!
Cuts the fat in half. Before it's 75 g fat, after 10.4 g fat.
Cuts the calories drastically too: 1,220 down to 336
Try it!
Rocco DiSpirito's Lightened Fettuccine Alfredo
Makes 4 servings
Forget the cream: DiSpirito makes a rich but nutritious Alfredo sauce with Greek yogurt.
Ingredients
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
Directions
1. Bring large pot of salted water to a boil. Add fettuccine and cook according to package directions, 9 to 11 minutes; drain.
2. While pasta is cooking, melt butter in large sauté pan over medium heat. Add garlic and cook until fragrant, about 2 minutes.
3. 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.
4. 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.
