His lightened up recipe for Fettuccine Alfredo caught my eye. (as well as a few of his photos too, wink wink...) The photo looked really good so I definitely wanted to give his version a shot since the last diet Alfredo recipe I tried was not so great.
This recipe does not disappoint, we really enjoyed it!
Skinny Fettuccine Alfredo from Now Eat This! by Rocco DiSpirito.
- 8 oz fettuccine noodles
- 1 tbs butter
- 3 minced garlic cloves
- 2 tsp cornstarch
- pinch of ground nutmeg
- 3/4 cup of fat free chicken broth
- 3/4 cup grated Parmigiano-Reggiano cheese
- 3/4 cup low fat Greek yogurt
- salt and freshly ground pepper
- Cook fettuccine according to package directions and drain
- While pasta is cooking melt butter in a non stick saute pan over medium heat. Add garlic and saute for 2 minutes.
- Meanwhile, combine the nutmeg and cornstarch in a small bowl. Whisk in the chicken broth until smooth.
- Pour the mixture in to the saute pan. Raise the heat and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese and stir until it has melted.
- Remove the pan from the heat and whisk in the yogurt until the sauce is smooth.
- In a large bowl, toss the fettuccine with the Alfredo sauce. Season with salt and pepper and top with remaining cheese.
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