Fettuccine Alfredo

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the fettuccine and cook according to the package directions, 9 to 11 minutes; drain.

3. 3

   While the pasta is cooking, melt the butter in a large non-stick saute pan over medium heat.

4. 4

   Add the garlic and cook until it is fragrant, about 2 minutes.

5. 5

   Meanwhile, combine the cornstarch and nutmeg in a small bowl.

6. 6

   Whisk in the chicken broth until smooth.

7. 7

   Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally.

8. 8

   Whisk in 1/2 cup of the cheese until it has melted.

9. 9

   Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth.

10. 10

    In a large bowl, toss the cooked fettuccine with the Alfredo sauce.

11. 11

    Season with salt and pepper to taste, if desired.

12. 12

    Top the pasta with the remaining 1/4 cup cheese, and serve.

13. 13

    Fat: 75g (before), 10.4g (after)

14. 14

    Calories: 1,220 (before), 336(after)

15. 15

    Protein: 18g

16. 16

    Carbohydrates: 47g

17. 17

    Cholesterol: 27mg

18. 18

    Fiber: 5g

19. 19

    Sodium: 745mg

* Per serving · 4 servings · Values may vary.

No additional tips available.