# 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)
# Step-by-Step:
01 - Boil pasta in salted water until al dente according to package directions. Reserve ½ cup pasta water, 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 butter and garlic mixture; whisk constantly and cook for 1 minute to form a roux.
04 - Slowly pour in vegetable broth while whisking to prevent lumps. Simmer for 2–3 minutes until slightly thickened.
05 - Reduce heat to low. Whisk in Greek yogurt, Parmesan, salt, pepper, and nutmeg (if using) until sauce is smooth and creamy.
06 - Add chopped spinach to sauce and cook for 1–2 minutes, stirring, until just wilted.
07 - Add cooked pasta to skillet and toss gently to coat. Add reserved pasta water gradually to achieve desired sauce consistency.
08 - Adjust seasoning to taste. Serve immediately garnished with extra Parmesan, black pepper, and optional parsley.
