I love Fettuccine Alfredo but only have it once in a while because it's high in calories, so I was excited when I came across this recipe for a lighter version of Fettuccine Alfredo! I found this recipe in Runner's World magazine, it's a recipe from celebrity chef Rocco DiSpirito's latest cookbook, Now Eat This! Rocco transforms heart-stopping dishes such as this recipe, traditionally made with heavy cream, butter, and cheese and re-creates the sauce with Greek yogurt and chicken broth. I was surprised how much it tasted like the real thing! It was still just as flavorful minus all the fattening calories!
Rocco's Fettuccine Alfredo
Serves Four
- 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
- 3/4 cup grated Parmigiano-Reggiano cheese
- 3/4 cup 5 percent Greek 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 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. Top Pasta with remaining cheese.
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