Fabulous Fettuccino Alfredo

I'm always looking for new recipes that are healthy and taste good. I came across one that uses yogurt to make Alfredo sauce. Since Alfredo sauce is one of my favorites, I decided to give this a try. To my surprise, it is pretty good, especially if you let it sit a couple of days after you make it. I got the recipe from Stonyfield; check out www.stonyfield.com.

Here is the recipe.

1.5 teaspoon salt
1/2 pound of whole wheat pasta or other pasta
1 tablespoon extra virgin olive oil
1 clove of garlic, pressed
3/4 cup grated Parmigiano-Regglano cheese
1 cup Stonyfield Farm organic milk
1 cup Stonyfield Farm organic yogurt
Fresh ground black pepper to taste and garnish

Cook pasta al dente in salted water for 4-5 minutes then drain. Add olive oil and garlic in large skillet for about 1 minute. Add pasta and 1/2 cup of cheese and toss well. Add milk, stir and raise heat to medium-high for about 2 minutes. To prevent curdling, mix yogurt with 1/2 cup pasta mixture in a separate bowl. Return mixture to skillet and mix well. Turn off heat and sprinkle remaining 1/4 cup of cheese and pepper. Cover and allow pasta to absorb all the liquid for 12 to 15 minutes.

Yields: 6 servings (approx. 1 cup of pasta per serving)