Recipe 4

Rocco's Fettuccine Alfredo (from Runner's World Magazine)

16 oz whole wheat fettuccine
2 Tbsp butter
3-4 cloves garlic, minced
2 tsp cornstarch
1/8 tsp of nutmeg
1 1/2 c lowfat chicken broth
1 1/2 c grated Parmigiano-Reggiano cheese
1 1/2 c. lowfat Greek yogurt
Salt and pepper to taste

Bring a pot of salted water to boil. Add pasta and cook according to directions. While pasta cooks, melt butter in saucepan over medium heat. Add garlic and cook 2 minutes. Combine cornstarch and nutmeg in a small bowl. Add chicken broth and whisk until smooth. Pour into saute pan with butter and garlic. Raise heat and bring to a simmer, whisking occasionally. Whisk in 1/2 cheese until melted. Remove from heat. Whisk in yogurt until smooth. Pour sauce into pot with drained pasta and combine. Season with salt and pepper. Top each serving with remaining cheese. Serve with green salad or steamed veggies. Makes eight servings (I doubled the recipe) Each serving contains: 336 calories, 47g carbs, 18g protein, 10g fat

Option: Add grilled or blackened chicken breast on top of the pasta.