Name: Lighter Fettuccine Alfredo with Greek Yogurt
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Whole wheat fettucine - ½ (16 ounce) package; Cornstarch - 2 teaspoons; Ground nutmeg - 1 pinch; Salted butter - 1 tablespoon; Garlic, minced - 3 cloves; Reduced-fat, low-sodium chicken broth - ¾ cup; Grated Parmigiano-Reggiano cheese, divided - ¾ cup; Greek yogurt - ¾ cup; Salt and ground black pepper to taste - ¾ cup

Ingredients for - Lighter Fettuccine Alfredo with Greek Yogurt

1. Whole wheat fettucine ½ (16 ounce) package

2. Cornstarch 2 teaspoons

3. Ground nutmeg 1 pinch

4. Salted butter 1 tablespoon

5. Garlic, minced 3 cloves

6. Reduced-fat, low-sodium chicken broth ¾ cup

7. Grated Parmigiano-Reggiano cheese, divided ¾ cup

8. Greek yogurt ¾ cup

9. Salt and ground black pepper to taste ¾ cup

How to cook deliciously - Lighter Fettuccine Alfredo with Greek Yogurt

1 . Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.

2 . Stage

While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.

3 . Stage

Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.

4 . Stage

Drain fettuccine and place in a large bowl. Add Alfredo Sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.