Lighter Fettuccine Alfredo with Greek Yogurt

Name: Lighter Fettuccine Alfredo with Greek Yogurt
Total time: 30
Yield: 4
Ingredients: ½ (16 ounce) package whole wheat fettucine; 2 teaspoons cornstarch; 1 pinch ground nutmeg; 1 tablespoon salted butter; 3 cloves garlic, minced; ¾ cup reduced-fat, low-sodium chicken broth; ¾ cup grated Parmigiano-Reggiano cheese, divided; ¾ cup Greek yogurt; salt and ground black pepper to taste

Recipe by Teresa from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

•

½ (16 ounce) package whole wheat fettucine
•

2 teaspoons cornstarch
•

1 pinch ground nutmeg
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1 tablespoon salted butter
•

3 cloves garlic, minced

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¾ cup reduced-fat, low-sodium chicken broth
•

¾ cup grated Parmigiano-Reggiano cheese, divided
•

¾ cup Greek yogurt
•

salt and ground black pepper to taste

Instructions

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