# What you'll 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 for serving
13 - Freshly ground black pepper
14 - Chopped fresh parsley (optional)
# Method:
01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Reserve ½ cup pasta water, drain pasta, 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 all-purpose flour over the butter and garlic, whisk continuously for 1 minute to form a roux.
04 - Gradually whisk in vegetable broth to avoid lumps. Bring mixture to a simmer and cook for 2 to 3 minutes until slightly thickened.
05 - Lower heat, then whisk in Greek yogurt, Parmesan cheese, salt, black pepper, and nutmeg if using, until sauce is smooth and creamy.
06 - Stir in chopped spinach and cook for 1 to 2 minutes until wilted.
07 - Add cooked pasta to the skillet, tossing gently to coat with sauce. Add reserved pasta water incrementally until desired sauce consistency is reached.
08 - Taste and adjust seasoning as needed. Serve immediately topped with extra Parmesan, black pepper, and parsley if desired.
