# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 3 cloves garlic, minced
04 - 2 tablespoons all-purpose flour
05 - 2 cups low-sodium vegetable broth
06 - ½ cup plain Greek yogurt, whole milk preferred
07 - ½ cup grated Parmesan cheese
08 - 4 cups baby spinach, roughly chopped
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ⅛ teaspoon freshly grated nutmeg (optional)
→ Garnish
12 - Extra grated Parmesan cheese
13 - Freshly ground black pepper
14 - Chopped fresh parsley (optional)
# Steps:
01 - Boil salted water in a large pot and cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Sprinkle flour into the skillet and whisk constantly for 1 minute to form a roux.
04 - Gradually whisk in vegetable broth, bringing to a simmer. Cook for 2 to 3 minutes until slightly thickened.
05 - Lower the heat and whisk in Greek yogurt, Parmesan, salt, black pepper, and nutmeg if using, until the sauce is smooth and creamy.
06 - Add chopped spinach to the skillet and cook for 1 to 2 minutes, stirring until wilted.
07 - Add cooked pasta to the skillet. Toss gently to coat, adding reserved pasta water gradually to achieve a silky consistency.
08 - Taste the sauce and adjust seasoning as needed. Serve immediately garnished with extra Parmesan, black pepper, and parsley if desired.
