Healthy Fettuccine Alfredo

• 1 12 teaspoons salt
• 12 lb whole grain fettuccine (or angel hair)
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, pressed
• 34 cup parmigiano-reggiano cheese, grated
• 1 cup milk
• 1 cup plain yogurt
• fresh ground pepper

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

salt, grain fettuccine, extra virgin olive oil, garlic, parmigianoreggiano cheese, milk, plain yogurt, fresh ground pepper

Taken from www.food.com/recipe/healthy-fettuccine-alfredo-236876 (may not work)