I chose Greek Yogurt as this round's ingredient! I have a go-to Fettuccine Alfredo recipe from Runner's World and chef Rocco DiSpirito. I have one of Rocco's cook books (Eat This, Now!) and I have yet to make anything delicious out of it (black bean brownies? yuck-o!), but this dish is delicious - and healthy!
So Mike got a new book, Make the Bread, Buy the Butter, which goes over several common foods that are cheaper/tastier if made at home. One of those is Greek Yogurt. So, this week, Mike made me some Greek Yogurt to be used in my Feeding Friendship dish!!
We picked up A LOT of produce at the Farmer's Market over the weekend so I added some veggies to this recipe, but I've prepared it without several times and it's just as good. Adding chicken would be yummy, too!
8 ounces of whole-wheat fettuccine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons cornstarch
Pinch of ground nutmeg
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 Greek Yogurt (any percentage will work, I've used 0% no problem!)
Salt and pepper to taste
Optional: one cup of chopped raw or frozen veggies (I used carrots, broccoli, kale and mushrooms)
1) Cook fettuccine according to package directions
2) While pasta cooks, melt butter in large nonstick saute pan over medium heat. Add garlic (and veggies if using) and cook two minutes.
3) Combine chicken broth, cornstarch and nutmeg in a small bowl. Whisk until smooth and pour into the sauce pan. Raise the heat and bring sauce to a simmer, whisking occasionally.
4) Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
5) Whisk in yogurt until smooth.
6) Drain fettuccine noodles and toss with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese.