# 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)
# How To Make It:
01 - Boil salted water in a large pot. Cook fettuccine or linguine according to 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 sauté for 1 minute until fragrant.
03 - Sprinkle flour into the skillet and whisk constantly for 1 minute to form a smooth roux.
04 - Gradually whisk in vegetable broth, ensuring no lumps form. Bring to a simmer and cook for 2 to 3 minutes until sauce slightly thickens.
05 - Lower heat to low. Whisk in Greek yogurt, Parmesan cheese, salt, black pepper, and nutmeg if using, until smooth and creamy.
06 - Add chopped baby spinach to the sauce and cook for 1 to 2 minutes, stirring until spinach is wilted.
07 - Add cooked pasta to the skillet and gently toss to coat evenly. Add reserved pasta water incrementally to achieve a silky sauce consistency.
08 - Adjust seasoning to taste. Serve immediately, garnished with extra Parmesan, freshly ground black pepper, and optional parsley.
