Reduced-Fat Fettuccine Alfredo

Reduced-Fat Fettuccine Alfredo

The crocus and hyacinth are making a splashy showing in the yard with tulips and daffodils nudging themselves through the soil.

The  forecast is promising temperatures hovering in the seventies – if I could turn a  cartwheel without breaking my neck I would. I’m even encouraged (with my  husband, Richard’s, pleas) to dust off my running shoes and reignite my New Year’s fitness resolutions.

I’m resolving to hit the streets with Richard and  embark upon a daily walking and “running” program. (Running is in quotes because  no self-respecting runner would call my crawl a run!)

For further inspiration, Richard gave me his April  edition of Runner’s
World
which included a recipe for “Rocco’s Fettuccine Alfredo”.  Rocco Dispirito is a reality TV veteran who was a guest chef on “The Biggest Loser”. A good healthy  carb load for dinner may get me through a run tomorrow morning.

There are few things I relish as much as fresh egg fettuccine tossed with a rich and creamy Alfredo Sauce loaded with butter and  top-drawer Parmesan. I also, however, relish the prospect of being able to zip  up last year’s summer clothes.

I have serious doubts that this recipe can come close to my Alfredo fantasies but I made the recipe exactly to the spirit of  DeSpirito’s Alfredo. Don’t be turned off by the tablespoon of real butter. A  typical Alfredo to serve four could easily have a 1/4-1/2 pound of butter in the  recipe.

I made a few changes based on ingredient on hand.  DeSpirito’s recipe calls for 5% lowfat yogurt; I used 2%. I used the best  Reggiano cheese I could find–it is the most important ingredient in the recipe.  I also added frozen peas at the last minute for flavor, color and added  nutrition. DeSpirito said the recipe serves four, but Richard and I consumed the
entire recipe below, no problem.

The recipe is extremely “creamy” and flavorful,  different than the full-fat Alfredo’s I’m use to eating, but we certainly  enjoyed the flavor and healthier attributes. I’m ready for tomorrow’s  run!

Recipe adapted from Rocco DiSpirito’s latest cookbook  “Now Eat This!”

Recipe: Reduced-Fat Fettuccine Alfredo

Ingredients

  • 8 ounces whole-wheat fettuccine
  • 1 cup frozen peas
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 2 teaspoons cornstarch
  • Pinch of nutmeg, freshly ground preferred
  • 3/4 cup chicken stock
  • 3/4 cup Parmigianno Reggiano
  • 3/4 cup 2% Greek (strained) yogurt

Instructions

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions. Place peas in colander and drain pasta over peas to cook.
  2. While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.
  3. Combine cornstarch and nutmeg in a small bowl and whisk in chicken stock until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
  4. Whisk in 1/2 cup of cheese until melted. Remove pan from heat. Whisk in yogurt until smooth.
  5. Toss fettuccine with Alfredo sauce. Season with kosher salt and freshly ground pepper. Top pasta with remaining cheese and serve.

Time: 20 minutes

Number of servings (yield): 2-4 servings

Copyright © Peggy Lampman’s dinnerFeed.

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