Healthy Eats: Rocco's Fettuccine Alfredo

I love the "Athlete's Palate" recipes in Runner's World, and this one from Rocco Disprito promises to be another winner.

It replaces the heavy cream, butter and cheese of typical fettucines with Greek yogurt (which is generally lower in sugar and higher in protein than other yogurts) and chicken broth.

Ingredients
8 ounces whole-wheat fettucine
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 cup 5 percent Greek yogurt
salt and freshly ground black pepper, to taste

Preparation
Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.

While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes. Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until melted. Remove pan from heat. Whisk in yogurt until smooth. Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese.

Serves four.

Calories per serving: 336. Fat: 10 grams.