Fettuccine Alfredo - cut out from some magazine somewhere

H will eat just about anything if it has noodles, but she goes crazy for this dish. I've made it several times and it tastes like an indulgent treat and not yogurt-y at all. Recipe below will make 4 servings. The prep is a little bit of a bitch, unless you can find pre-shredded parmigiano-reggiano cheese. I never can.

8 oz fettuccine (whole wheat if you can stomach it)

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 Greek yogurt

Salt & pepper to taste

Bring a pot of salted water to boil and prepare fettuccine as indicated on package. While pasta cooks, melt butter in a large non-stick 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 mixture into saute pan, raise the heat, and bring sauce to a simmer, stirring occasionally. Whisk in 1/2 cup of the cheese until melted. Remove pan from heat. Whisk in yogurt until smooth. Toss cooked fettuccine with sauce. Season with salt and pepper and top with the remaining cheese.

Estimated nutrition information:

Amount Per Serving

Calories 302 Calories from Fat 86

% Daily Value*

Total Fat 9.6g 15%

Saturated Fat 5.3g 26%

Trans Fat 0.0g

Cholesterol 68mg 23%

Sodium 421mg 18%

Total Carbohydrates 35.5g 12%

Sugars 1.9g

Protein 18.2g