Skinny Alfredo

Do you love pasta? Try this healthy version of alfredo.

 12 oz whole wheat linguine
 1 tbsp extra virgin olive oil
 3 cloves of minced garlic
 2 tbsp all purpose flour
 1 cup low sodium chicken broth
 ¾ cup 1% milk
 ½ cup freshly grated parmesan
 2 tbsp plain greek yogurt (optional)
 freshly ground black pepper
 pinch of crushed red pepper flakes
 freshly chopped parsley (for serving)
1

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.

2

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.

3

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.

4

Remove from heat and add Parmesan and yogurt, if using. Season with salt, pepper, and a pinch of red pepper flakes.

5

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.

6

Garnish with parsley before serving.

Recipe Adapted From: Delish

Ingredients

 12 oz whole wheat linguine
 1 tbsp extra virgin olive oil
 3 cloves of minced garlic
 2 tbsp all purpose flour
 1 cup low sodium chicken broth
 ¾ cup 1% milk
 ½ cup freshly grated parmesan
 2 tbsp plain greek yogurt (optional)
 freshly ground black pepper
 pinch of crushed red pepper flakes
 freshly chopped parsley (for serving)
Skinny Alfredo
IngredientsDirections