Skinny Fettuccine Alfredo with Greek Yogurt
Based on a 2000 calorie diet
|
|
Per Serving |
Calories
|
270 kcal
|
Protein
|
20g
|
Total Fat
|
10g
|
Fibre
|
8g
|
Ingredients
- 8oz Whole grain fettuccine
- 1 Tbsp coconut oil
- 2 Tsp corn starch
- 1 cup low fat milk
- 1 cup low fat Greek yogurt (I used chobani)
- 3 Cloves garlic (finely diced)
- 1/2 Tsp pepper
- 1/2 Cup Parmigano - Reggiano cheese (grated or powdered version)
- 1/2 Tsp salt
- 2 Tbsp fresh dill (finely chopped)
- 1 Tsp thyme (dried)
Directions
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| Boil pasta according to package instructions |
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| Melt coconut oil in skillet. Add chopped garlic and saute a minute |
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| Whisk together cornflour and milk till mixed well. Add to oil mixture and stir well |
|
| Add pepper salt, herbs and mix well. Add cheese and whisk well so it does not form lumps. After cheese melts take off the fire |
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| Add yogurt and whisk until smooth |
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| Toss fettucine with alfredo sauce. |
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