Ingredients
12 oz. whole-wheat linguine
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
Preparation
Step 1In 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. Step 2In 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. Step 3Very 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. Step 4Remove from heat and add Parmesan and yogurt, if using. Season with salt, pepper, and a pinch of red pepper flakes. Step 5Add 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. Step 6Garnish with parsley before serving.
