Skinny Alfredo
Skinny Alfredo
Potatoes, Pastas and Grains
Ingredients
- 12 oz. linguine
- 1 tablespoon Fustini's Garlic olive oil
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium broth (vegetable or chicken)
- 3/4 cup 1% milk
- 1/2 cup freshly grated Parmesan
- 2 tablespoons plain Greek yogurt (optional)
- freshly ground black pepper
- pinch crushed red pepper flakes
- freshly chopped parsley, for serving
Directions
- 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 olive oil. Add garlic and cook until fragrant, 1 minute. Sprinkle flour over evenly, then stir and cook until the mixture is lightly golden.
- Very gradually add broth in while whisking, 2 tablespoons at a time, waiting for the 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 of reserved pasta water to the sauce and toss to combine. If the sauce is too thick add more pasta water, a tablespoon at a time, until desired consistency. Garnish with parsley before serving.
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