So my husband has high cholesterol and blood pressure. And I love Alfredo. What to do? Well, this recipe saved my hungry soul. I changed up the butter for olive oil and added a few things like powdered garlic for more flavor. Who needs cornstarch?


8 ounces whole-wheat fettuccine

1 tablespoon olive oil

3 garlic cloves, minced

2 tablespoons garlic powder

Pinch of ground nutmeg

3/4 cup low-fat, low-sodium chicken broth

3/4 cup grated Parmigiano-Reggiano cheese

3/4 cup non fat plain Greek yogurt

Salt and freshly ground black pepper

Cooking Directions

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

While the pasta is cooking, saute the garlic in olive oil and cook until it is fragrant, about 2 minutes.

Add chicken broth and nutmeg and reduce. Whisk in 1/2 cup of the cheese until it has melted. Remove the saute pan from the heat and whisk in the yogurt until the sauce 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 cup cheese, and serve.

At this point I usually add cooked peas or shrimp or chopped ham or spinach or whatever!

Serves 4.