# Components:
→ 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)
# Preparation steps:
01 - Boil pasta in salted water following package directions until al dente. Reserve ½ cup pasta water, then drain pasta and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour into skillet and whisk constantly for 1 minute to form a roux.
04 - Gradually pour in vegetable broth while whisking to avoid lumps. Simmer for 2 to 3 minutes until sauce thickens slightly.
05 - Reduce heat to low, then whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg until smooth and creamy.
06 - Add chopped spinach to sauce and cook for 1 to 2 minutes, stirring until wilted.
07 - Add cooked pasta to skillet and toss gently to coat. Gradually add reserved pasta water as needed to achieve a silky texture.
08 - Adjust seasoning to taste and serve immediately garnished with extra Parmesan, black pepper, and parsley if desired.
