Serves: 4
Ingredients
12 ounces fettuccine pasta (fresh made pasta if available)
2 tablespoons TAO Olive Oil (Extra Virgin, Garlic Infused, Lemon Pressato, or Tuscan Herb Infused)
5 cloves garlic, minced
1/2 cup low-fat milk
1/2 cup bone broth
1/2 cup freshly grated Parmesan cheese
1-2 tablespoon whole wheat flour (optional, for thickening)
Salt and pepper to taste
2 cups fresh spinach leaves, chopped
1/2 cup cherry tomatoes, halved
2 tbsp fresh basil leaves, chopped (for garnish, optional)
Directions
Cook your pasta and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
In a small bowl, whisk together the milk and broth. Gradually pour the mixture into the skillet with the garlic, stirring constantly.
If using, sprinkle the whole wheat flour over the sauce and whisk until well combined. This will help thicken the sauce slightly.
Cook the sauce for 3-4 minutes until it starts to thicken, then reduce the heat to low.
Gradually add the grated Parmesan cheese (or nutritional yeast) to the sauce, stirring constantly until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt and pepper to taste.
Add the chopped spinach and cherry tomatoes to the skillet with the sauce, stirring gently to wilt the spinach and warm the tomatoes.
Add the cooked whole wheat fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce and vegetables.
Garnish with chopped fresh basil if desired.