Skinny Alfredo

By Ellan

Serves 4

Ingredients

• 12 ounce whole wheat linguine
• 1 tab. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 3/4 cup 1% milk
• 1/2 cup freshly grated Parmesan
• 2 tab. plain greek yogurt
• Freshly ground black pepper
• Pinch crushed red pepper flakes
• freshly chopped parsely, for serving

Preparation

Step 1

In a large pot of salted boiling water, cook linguine according to package directions until al dente. Set aside 1/2 cup of pasta water, then drain pasta and set aside.
In 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 and more pasta water a tablespoon at a time until desired consistency. Garnish with parsley before serving.