Whoa! High calorie meal revamped and still amazing. Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.
FETTUCCINI ALFREDO MAKE-OVER
Makes: 8-10 servings
Time: 30 minutes
- 8 Ounces Brown Rice Noodles, Mung Bean Noodles, Black Bean Noodles or Whole Wheat Fettuccini
- 1 Tablespoon Butter
- 3 Garlic Cloves, minced
- 2 Teaspoons cornstarch
- 3/4 Cup Veggie Broth
- 3/4 Cup Grated Parmesan Cheese
- 3/4 Cup Plain Greek Yogurt
- Salt and Pepper
Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions, drain.
While the pasta is cooking, melt the butter in a large non-stick pan over medium heat. Add the garlic and cook until fragrant, about 2 minutes.
Meanwhile, combine the cornstarch and veggie broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally.
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 pasta with the Alfredo sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining cheese and serve.