# 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, for serving
13 - Freshly ground black pepper
14 - Chopped fresh parsley (optional)
# Directions:
01 - Boil pasta in a large pot of salted water until al dente, reserving ½ cup pasta water before draining.
02 - Melt butter in a large skillet over medium heat, add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the butter and garlic, whisk constantly for 1 minute to create a roux.
04 - Gradually whisk in vegetable broth, bring to a simmer and cook 2–3 minutes until slightly thickened.
05 - Reduce heat to low, whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg until smooth and creamy.
06 - Stir in chopped spinach and cook for 1–2 minutes until wilted.
07 - Add pasta to skillet, toss gently to coat, adding reserved pasta water as needed for desired sauce consistency.
08 - Taste and adjust seasoning; garnish with extra Parmesan, black pepper, and parsley if desired, then serve immediately.
