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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo is from The Lamb Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8oz Whole wheat fettuccine
1 tbsp. butter
3 minced garlic cloves
2 tsp. cornstarch
Pinch of ground nutmet
3/4 c. low-fat, low-sodium chicken broth
3/4 c. grated Parmigiano-Reggiano cheese
3/4 c. 5% Greek yogurt
Salt and freshly ground black pepper

Directions:
Directions:
Bring a large pot of salted water to a boil. Add the fettucine and cook according to the package directions, 9-11 minutes; drain.

While the pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes.

Combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in the 1/2 c of the cheese until it has melted. Remove the saute pan from the heat an dwhisk in the yogurt until the sauve 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 1/4 c. cheese, and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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