Greek Yogurt Alfredo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 ounces whole-wheat fettuccine1 tablespoon butter3 garlic cloves, minced2 teaspoons cornstarchPinch of ground nutmeg3/4 cup milk1/2 cup grated Parmigiano-Reggiano cheese3/4 cup 0 percent Greek yogurtSalt 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. Serves four.
Serving Size: Makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BOUSOLE.
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. Serves four.
Serving Size: Makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BOUSOLE.
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 4.1 g
- Cholesterol: 11.1 mg
- Sodium: 153.2 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.5 g
- Protein: 8.5 g
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