INGREDIENTS
whole-wheat linguine Pasta
1 tbsp.
extra-virgin olive oil
3
cloves garlic, minced
1 cup
low-sodium chicken broth
3/4 cup.
Skim milk
1/2 cups
freshly grated Parmesan
2 tbsp.
plain Greek yogurt (optional)
Freshly ground black pepper
Pinch crushed red pepper flakes
Freshly chopped parsley, for serving
DIRECTIONS
- 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. Add broth and milk and bring to a boil. Reduce heat and add Parmesan and yogurt, if using. Let simmer until sauce is thickened, 5 minutes. 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 ad more pasta water a tablespoon at a time until desired consistency. Garnish with parsley before serving.
