whole-wheat linguine Pasta

1 tbsp. 

extra-virgin olive oil


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

  1. 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.

  2. 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. 

  3. 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.