This is one of our tried and true recipes. I ripped it from the pages of Runner's World magazine in April 2010, and the page is showing it's wear. Actually it's about to fall apart!
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 (once I used skim milk and added a little salt instead)
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup 5 percent Greek yogurt (I typically use the 0% 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 sauté pan over medium heat. Add garlic and cook two minutes. Combine cornstarch and nutmeg in a small bowl; whisk in chick broth until smooth. Pour into sauté 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.
Calories per serving: 336
Carbs: 47 G
Protein: 18 G
Fat: 10 G
Recipe by Rocco Dispirito.
We serve this with a side of green veggies and usually some crusty bread! At times, I even add veggie sausage because my son loves it, but veggie sausage adds lots of sodium.
Action item: Try this recipe if you're looking for a new pasta dish, and let me know how it works for you!
For further reading: Runners World recipes
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