Originally published at Delish
- 12 oz. whole-wheat linguine
- 1 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 3/4 cup 1% milk
- 1/2 cup freshly grated Parmesan
- 2 tbsp plain Greek yogurt (optional)
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- Freshly chopped parsley, for serving
- 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 oil.
- Add garlic and cook until fragrant, 1 minute.
- Sprinkle flour over evenly, then stir and cook until mixture is lightly golden.
- Very gradually add broth in while whisking, 2 tablespoons at a time, waiting for 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 reserved pasta water to sauce and toss to combine.
- If sauce is too thick add more pasta water, a tablespoon at a time, until desired consistency.
- Garnish with parsley before serving.