# What You 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:
01 - Boil pasta in salted water until al dente according to package directions. Reserve ½ cup pasta water, drain pasta and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over butter and garlic, whisk continuously and cook for 1 minute to form a roux.
04 - Slowly whisk in vegetable broth to the roux, bring to a simmer and cook 2–3 minutes until sauce slightly thickens.
05 - Reduce heat to low. Whisk in Greek yogurt, Parmesan cheese, salt, black pepper, and nutmeg until sauce is smooth and creamy.
06 - Add chopped spinach to the sauce and cook for 1–2 minutes, stirring, until spinach is wilted.
07 - Add cooked pasta to the skillet and toss gently to coat evenly. Gradually add reserved pasta water as needed to achieve desired sauce consistency.
08 - Adjust seasoning to taste. Serve garnished with extra Parmesan, freshly ground black pepper, and chopped parsley if desired.
