SKINNY ALFREDO

  • You’ll need 12 oz. whole-wheat linguine, 1 tbsp extra-virgin olive oil, 3 cloves of garlic, 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, freshly ground pepper, red pepper flakes, chopped parsley.
  • Take a large pot of boiling water. Cook your linguine until it is al dente. Take 1/2 cup of pasta water and drain your pasta before setting it aside.
  • Take a large skillet over medium heat. Heat oil, add garlic, and cook until it’s nice and fragrant for 1 minute. Sprinkle flour over evenly before stirring and cooking until your mixture is nice and golden.
  • Very carefully add in your broth while whisking. Wait for the mixture to become smooth before adding additional broth. Bring your mixture to a boil and then stream in milk while whisking. Bring to a simmer and cook until your sauce is thickened for 2 to 3 minutes.
  • Remove from heat and add parmesan and yogurt. Season with salt, pepper, and your red pepper flakes.
  • Add pasta and 1/4 cup reserved pasta water to the sauce.
  • Garnish with parsley before serving.