Fettuccine Alfredo


  • 8 oz Whole Wheat Fettuccine
  • 1 TBS Butter
  • 3 Garlic Cloves, minced
  • 2 tsp Cornstarch
  • Pinch of Ground Nutmeg
  • ¾ cup Low-Fat, Low-Sodium Chicken Broth
  • ¾ cup Grated Parmigiano-Reggiano Cheese
  • ¾ cup 5% Greek Yogurt
  • Salt & Freshly Ground Black Pepper


  • Prepare the
  • Melt the butter in a large nonstick sauté pan over medium heat.  Add the garlic and cook until it is fragrant, about 2 minutes.
  • Meanwhile, combine the cornstarch and the nutmeg in a small bowl.  Whisk in the chicken broth until smooth.  Pour the mixture into the sauté pan, raise the heat, and bring the sauce to a simmer, whisking occasionally.  Whisk in ½ cup of the cheese until it has melted.  Remove the sauté pan from the heat and whisk in the yogurt until the sauce is smooth.
  • In a large bowl, toss the cooked fettuccine with the Alfredo sauce.  Season with salt and pepper to taste, if desired.  Top the pasta with the remaining ¼ cup cheese and serve.

Yields 4 servings

Helpful Hints

  • Instead of garnishing the dishes with the remaining cheese, whisk it in with the original ½ cup. It will offer a thicker, richer Alfredo sauce.
  • Use a low-carb pasta like Carbanada, made by Al Dente, to lower the impct to your waistline.
  • Skip the pasta altogether and replace it with a faux vegetable-based “noodle”; I like to use zucchini!
  • Grilled chicken breast makes a great protein add-on.
  • For color and/or flavor, add vegetables like mushrooms or roasted red peppers (packed in water).
DiSpirito, Rocco.  “Now Eat This!”. New York: Ballantine Books, 2010.

About formerfatbitch

I'm a former fat bitch on the path towards becoming a healthy bitch and I'm taking everyone along for the ride with me so saddle up!
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