Now THIS Is What I Call Carb-Loading!

Fettuccine Alfredo - low fat and so tasty!

Since I am a runner now, you just know I had to subscribe to Runner's World magazine - and color me surprised to find a super-delicious low-calorie recipe in the April issue for Fettuccini Alfredo! The magazine usually has carb-loading recipes that the dieter in me ignores, but when I read the list of ingredients, I thought "Hey! I can actually eat this and not feel guilty!" - which is not something you normally think when you read the word "alfredo!"

Any case, I made it Wednesday night and loved it. The only thing I did different, other than to serve it with a vegetable instead of a piece of bread like RW pictured (they love their carbs), was to use 2% Greek yogurt instead of 5%, because I couldn't find anything higher than 2% in my local grocery store. If you like Greek yogurt, you will like this recipe. I put that disclaimer in because my husband, who will pretty much eat anything, wasn't too thrilled with this - in fact, he suggested adding tomatoes, which would make it NOT fettuccine alfredo. ::rolleyes::

I stole am reprinting the recipe from RW's website - hope that is ok to do. Click on the link to see their picture of the dish - the coloring looks a little funny in mine because the sun had gone down and my kitchen lights are odd. Oh, and if you haven't tried grilling asparagus - what are you waiting for?!? It's so good! Pam it up (be generous *wink*), add some salt and pepper and grill the heck out of it - you will love it!


From the April 2010 issue of Runner's World

Rocco's Fettuccine Alfredo
DiSpirito's latest cookbook, Now Eat This!, transforms heart-stopping dishes like this pasta, traditionally laden with heavy cream, butter, and cheese. Here, he re-creates the sauce's velvety texture with Greek yogurt and chicken broth.

8 ounces 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 cup 5 percent Greek yogurt
Salt and freshly ground black pepper to taste

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
CARBS: 47 G
PROTEIN: 18 G
FAT: 10 G