Rocco's Lightened Up Fettucini Alfredo


  • 1 lb. fettucini
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 teaspoons cornstarch
  • Pinch of ground nutmeg
  • ¾ cup low-sodium chicken broth
  • ¾ cup grated Parmesan cheese
  • ¾ cup Greek yogurt (not fat-free)
  • Pinch of salt and pepper

1. Cook the pasta in salted water according to package directions.
2. Meanwhile, in a small sauce pan met the butter over medium heat and add the minced garlic. Cook the garlic for about 2 minutes, or until fragrant, but not burned.
3. Whisk the cornstarch, chicken broth and nutmeg together in a bowl and add it to the butter and garlic. Bring the mixture to a low simmer for about 1 minute, then whisk in half of the Parmesan cheese. Remove the pan from the heat and whisk in the yogurt until the sauce is smooth.
4. Toss the sauce with the drained pasta and add a pinch of salt and pepper if desired. Serve topped with the remaining cheese.

Recipe from


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