Yogurt Fettuccini Alfredo

from "runner's world" - http://www.runnersworld.com/article/0,7120,s6-242-303-504-13456-0,00.html#

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces  whole-wheat fettuccine
• 1  tablespoon butter
• 3  garlic cloves, minced
• 2  teaspoons cornstarch
• 1  pinch ground nutmeg
• 3⁄4 cup  low-sodium low-fat chicken broth
• 3⁄4 cup  grated parmigiano-reggiano cheese
• 3⁄4 cup  low fat  Greek yogurt
•  salt & freshly ground black pepper

Directions

1. Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.
2. While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.
3. 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.
4. Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
5. Whisk in yogurt until smooth.
6. Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese. Serves four.