Runner-friendly recipe: Rocco’s fettuccine alfredo

Saturday marked my third post-ACL-tear, day at Whitetail. I have not skimped on details about why these days are heartbreaking, and this past weekend was no exception.

I usually recoup during a relaxed Sunday morning with Steve, but this Sunday, I brought him to the airport, then knocked off a day’s worth of work appointments and errands. By Sunday night, I knew I needed to treat myself.

I turned to a recent Runner’s World recipe for fettuccine alfredo from celebrity chef and triathlete Rocco DiSpirito. The recipe, lightened up with chicken broth and Greek yogurt, looked too good to be true.

The amazing thing: This is filling enough to feel like a real indulgence, even in the quantities in which I’d like to eat it (in stark contrast to other Runner’s World recipes … I’m talking to you, chocolate-date balls).

I’m usually not all about the cornstarch, but it works well here. Also, it’s a little too goopy for me to serve to guests. But even with loads of broccoli mixed in (see below—yum!), it tastes like the height of decadence during those home-alone-with-a-book nights. I’ve amended this a bit to suit a smaller batch, and a stronger taste for cheese and garlic.

Rocco’s Fettuccine Alfredo

Serves two hungry people

4 ounces whole-wheat fettuccine
1 tsp butter
3 garlic cloves, minced
1 teaspoons cornstarch
Pinch of ground nutmeg
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
1/4 cup Greek yogurt
Salt and freshly ground black pepper to taste

Cook fettuccine.

While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.

Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.

Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
Whisk in yogurt until smooth.

Toss fettuccine with alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese and broccoli.

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7 Comments

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7 responses to “Runner-friendly recipe: Rocco’s fettuccine alfredo

  1. YUM! I’m not sure Bri would go for it, but that sounds perfect for me. And just like you said, it sounds like a great meal for one of those home-alone-with-a-book nights!

  2. OMG! I have been on an eating bender for a week. Just yesterday I was talking about fettucine alfredo. It must be fate.

  3. Thanks for sharing. This is certainly one I will have to try.

  4. Tiffany

    I’m sooooo adding this to my menu very soon! Look super yummy. BTW, I’ve been reading your posts about your PT adventure. ACL PT always seemed much more fun than ankle rehab as I always wanted to stand on one foot and throw the ball at the trampoline, but no I had to run on the trampoline instead. 🙂 Maybe the grass is just greener….

    Glad things are going well for you!!

    • I thought about you just the other day, when I saw a guy doing boring-looking movements involving his toes and a TheraBand. I thought: “Ankle?” Thanks for the good wishes … hope we can get together for a me-you-Mike reunion in D.C. sometime soon!

  5. Made this tonight and it was truly delicious. One question (and not that I measured!): How much parmesan? I just grated away to my heart’s content, but in the recipe it says “1/4 cup” and in the directions it says to add 1/2 cup of the cheese, then the rest at the end.

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