Sch-weeeeet! I did!
Healthified fettuccine Alfredo for dinn-ah!
The sauce was super easy to make (a requirement for all PBF dinners, apparently 😉 ) and I got to use the fresh garlic Ryan’s mom gave us the last time we were visiting her in Sarasota.
Within 15 minutes we had a creamy, healthier version of Alfredo sauce a-awaitin’ some pasta.
I topped fettuccine noodles with the sauce and threw in some steamed broccoli and sautéed portobello mushrooms for good measure.
Ryan and I both thought the recipe was good… but not great. It was a little tangy from the Greek yogurt. When I think of Alfredo sauce I think of creamy, cheesy, buttery goodness. 😉 For a healthy substitute, however, it was pretty darn good!
Do you prefer red sauce or white sauce?
I’m a red sauce girl through and through, but I do like to change it up every now and then.
Rocco’s Fettuccine Alfredo (Recipe by Rocco DiSpirito)
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.
Nutritional information (per serving): Calories – 336, Carbs – 47g, Protein – 18g, Fat – 10g