11/17/2023
A lightened up version of Fettuccine Alfredo lets you feel a little bit better about pasta nights. Skipping the heavy cream and using just a little bit of Greek yogurt still gives you a creamy sauce you'll think is full of heavy cream!
⭐️INGREDIENTS⭐️
🔹12 oz. whole-wheat linguine (or use zoodles if you're cutting carbs!)
🔹1 tbsp. extra-virgin olive oil
🔹3 cloves garlic, minced
🔹2 tbsp. all-purpose flour
🔹1 c. low-sodium chicken broth
🔹3/4 c. 1% milk
🔹1/2 c. freshly grated Parmesan
🔹2 tbsp. plain Greek yogurt (optional)
🔹Freshly ground black pepper
🔹Pinch crushed red pepper flakes
🔹Freshly chopped parsley, for serving
⭐️INSTRUCTIONS⭐️
🔹In a large pot of salted boiling water, cook linguine according to package directions until al dente. Set aside ½ cup of pasta water, then drain pasta and set aside.
🔹In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Sprinkle flour over evenly, then stir and cook until mixture is lightly golden.
🔹Very gradually add broth in while whisking, 2 tablespoons at a time, waiting for mixture to become completely smooth before adding more broth. 🔹Bring mixture to a boil, then gradually stream in milk while whisking. Bring to a simmer and cook until sauce is thickened, 2 to 3 minutes.
🔹Remove from heat and add Parmesan and yogurt, if using. Season with salt, pepper, and a pinch of red pepper flakes.
🔹Add pasta and a 1/4 cup reserved pasta water to sauce and toss to combine. If sauce is too thick add more pasta water, a tablespoon at a time, until desired consistency.
🔹Garnish with parsley before serving.