Ingredients
- ½ (16 ounce) package whole wheat fettucine
- 2 teaspoons cornstarch
- 1 pinch ground nutmeg
- 1 tablespoon salted butter
- 3 cloves garlic, minced
- ¾ cup reduced-fat, low-sodium chicken broth
- ¾ cup grated Parmigiano-Reggiano cheese, divided
- ¾ cup Greek yogurt
- salt and ground black pepper to taste
Reasons You'll Love It
Helpful Tips For Cooking
- Be sure to temper the yogurt by mixing it with a little warm pasta water before adding it to the pan to prevent curdling.
- Cook the pasta just until al dente, so it holds up well when tossed with the sauce.
Step 1
Bring a large pot of salted water to a boil. Cook the fettuccine until it’s tender but still has a bit of bite, about 9 to 11 minutes. While the pasta cooks, mix the cornstarch and nutmeg in a small bowl, then whisk in the chicken broth until smooth.
Step 2
In a large pan, melt the butter over medium heat. Add the garlic and cook until it smells amazing, about 2 minutes. Pour in the chicken broth mixture, turn the heat up a bit, and let it simmer, stirring occasionally. Once it starts to thicken, stir in half a cup of Parmigiano-Reggiano until it melts completely.
Step 3
Take the pan off the heat and whisk in the Greek yogurt until the sauce is creamy and smooth. Drain the pasta and toss it in a big bowl with the sauce, making sure every noodle is coated. Season with salt and pepper to taste, sprinkle the rest of the Parmigiano on top, and you’re ready to dig in!
