Stonyfield Low Fat Fettuccine Alfredo - 8 pts

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Stonyfield Low Fat Fettuccine Alfredo - 8 pts

1/2 tablespoon salt

1/2 pound of enriched multigrain pasta, fettuccine or angel hair

1 tablespoon extra virgin olive oil

1 clove of garlic, pressed (optional)

3/4 cup grated Parmigiano-Reggiano cheese

1 cup Stonyfield Farm organic fat free milk

1 cup Stonyfield Farm fat free plain yogurt

Fresh ground black pepper to taste and garnish

 

 

 

 

Fill a large pot halfway with water and add 1/2 tablespoon of salt.

Place over high heat and bring to a boil. Add the pasta and cook until

al dente, about 4 to 5 minutes, then drain

it in a colander and rinse with hot water.

 

Place a large skillet over medium heat and add olive oil and garlic,

sauté for about 1 minute. Add pasta and 1/2 cup of Parmigiano-Reggiano

cheese and toss well. Add 1 cup

of milk, stir and raise the heat to medium-high for about 2 minutes.

Reduce the heat to low and add 1 cup of yogurt and mix well. Turn off

the heat and sprinkle the remaining

1/4 cup of cheese, fresh ground pepper and cover the skillet. Allow

the pasta to absorb all the liquids for about 12 to 15 minutes and

serve.

 

6 servings

 

Nutrition Facts

Calories 230; Calories from Fat 50; Total Fat 6; Saturated Fat 2g;

Trans Fat 0g; Cholesterol 10mg; Sodium 780mg; Total Carbohydrate 34g;

Dietary Fiber 5g; Sugars 6g; Protein 12g; Vitamin A 2%; Vitamin C 2%;

Calcium 25%; Iron 8%

 

Source: Stonyfield Farm

Formatted by Chupa Babi in MC: 03.31.07

 

ChupNote: yogurt DOES NOT taste like cream, butter, and cheese. But

hey next time I'll try some butter buds. It an OK substitue when you

must have Alfredo.

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