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Categories:Viewed: 46 - Published at: 9 years ago
Ingredients
- 1 34 cups water
- 14 cup all-purpose flour
- 2 garlic cloves, finely chopped
- 1 12 teaspoons maggi low-sodium instant chicken bouillon granules
- 14 teaspoon ground black pepper
- 1 dash ground nutmeg
- 6 tablespoons refrigerated freshly shredded parmesan cheese or 6 tablespoons freshly shredded romano cheese
- 13 cup plain low-fat yogurt
- 1 (9 ounce) package fresh linguine
- 1 tablespoon chopped fresh parsley
Method
- COMBINE water, flour, garlic, bouillon, pepper and nutmeg in large, nonstick skillet; stir until smooth.
- Cook over medium heat, stirring constantly, for 8 to 10 minutes or until mixture boils and thickens.
- Remove from heat; stir in cheese and yogurt.
- PREPARE pasta according to package directions.
- Add pasta to skillet; toss to coat.
- Sprinkle with parsley.
- Serve immediately.
