Lighter Fettuccine Alfredo with Greek Yogurt
Ingredients
- ½ (16 ounce) package whole wheat fettucine
- 2 teaspoons cornstarch
- 1 pinch ground nutmeg
- 1 tablespoon salted butter
- 3 cloves garlic, minced
- ¾ cup reduced-fat, low-sodium chicken broth
- ¾ cup grated Parmigiano-Reggiano cheese, divided
- ¾ cup Greek yogurt
- salt and ground black pepper to taste
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Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.
- While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
- Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.
- Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.
Source
Original recipe: View Original
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