# 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 - 1/2 cup plain whole milk Greek yogurt
07 - 1/2 cup grated Parmesan cheese
08 - 4 cups baby spinach, roughly chopped
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/8 teaspoon freshly grated nutmeg (optional)
→ Garnish
12 - Extra grated Parmesan cheese
13 - Freshly ground black pepper
14 - Chopped fresh parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain 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 roux.
04 - Gradually pour in vegetable broth while whisking continuously to avoid lumps. Bring to a simmer and cook 2 to 3 minutes until slightly thickened.
05 - Reduce heat to low. Whisk in Greek yogurt, Parmesan cheese, salt, black pepper, and nutmeg (if using) until smooth and creamy.
06 - Add chopped spinach to the sauce and cook, stirring, for 1 to 2 minutes until wilted.
07 - Add cooked pasta to the skillet. Toss gently to coat, adding reserved pasta water incrementally to achieve a silky consistency.
08 - Adjust seasoning to taste. Serve immediately garnished with extra Parmesan, freshly ground black pepper, and parsley if desired.
