About the Recipe
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
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. Sprinkle flour over evenly, then stir and cook until mixture is lightly golden.
Very 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.
Remove from heat and add Parmesan and yogurt, if using. 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 add more pasta water, a tablespoon at a time, until desired consistency.
Garnish with parsley before serving.