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Reduced-Fat Fettuccine Alfredo
Posted by Peggy on May 30, 2010
Recipe: Reduced-Fat Fettuccine Alfredo
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
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.
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 and whisk in chicken stock until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
Whisk in 1/2 cup of cheese until melted. Remove pan from heat. Whisk in yogurt until smooth.
Toss fettuccine with Alfredo sauce. Season with kosher salt and freshly ground pepper. Top pasta with remaining cheese and serve.
Number of servings (yield):
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