1/2 pound Fettuccine, prepared al dente
1 c Non-fat plain yogurt
1 T Butter
1/4 c Parmesan cheese plus extra for topping
Fresh ground black pepper, to taste
Fresh ground nutmeg
In medium saucepan, heat yogurt over medium low heat. Whisk until very smooth, add Parmesan cheese, pepper and nutmeg. Mix well. Remove from heat and add pasta, stirring to completely coat with sauce. Serve immediately with additional Parmesan cheese. Serves 4.
Chef's Note: I used fresh herb pasta, which was excellent. If using plain pasta, adding fresh herbs like basil and oregano would be delicious.
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