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Ingredients

• 6-7 c. lightly salted water, seasoned with a drop of olive oil
• 2 servings Barilla (non-egg) fettuccine, uncoooked (dry pasta)
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. garlic, peeled & finely minced (about 2 large cloves)
• 1/2 c. yellow onion, diced (about 1/4 large onion)
• 1 large, fresh bay leaf
• 1/4 - 1/2 tsp. salt, or to taste
• 1/8 tsp. ground black pepper, or to taste
• 1/8 tsp. ground white pepper, to taste
• 1 tsp. unsalted butter
• 1 Tbsp. cornstarch (or another thickening agent like arrowroot powder or unbleached, all purpose flour)
• 1/2 c. light, nondairy creamer
• 2 c. skim milk (or 1% if you prefer an even creamier sauce)
• 1/2 c. parmigiano Reggiano, shredded
• 1 tsp. fresh oregano leaves, loosely packed & roughly chopped
• 1 Tbsp. fresh Italian flat leaf parsley, tightly packed & roughly chopped
• 1/2 c. nonfat Greek yoghurt (or low-fat sour cream)
• 1 Tbsp. fresh basil, tightly packed & julienned
• 1/16 tsp. (i.e., a pinch) ground nutmeg
• 1 Tbsp. (additional) parmigiano Reggiano, shredded (for garnish)

Description

Here's A Light & Healthy Recipe For Fettuccine Alfredo, So Go Ahead & Enjoy It:

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