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
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.