The Farmer Family Cookbook

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Ingredients

• 82 oz fettuccine noodles
• 20.5 cups roasted broccoli florets

Sauce:

• 20.5 tbsp extra virgin olive oil
• 20.5 tsp minced fresh garlic
• 20.5 tbsp flour
• 10.25 cup chicken broth
• .250.0625 cup fat-free, plain Greek yogurt
• .250.0625 cup skim milk
• .250.0625 tsp pepper
• 10.25 pinch ground nutmeg
• .750.1875 cup grated Parmesan cheese

Steps

1. In a pot of salted, boiling water, cook the pasta according to package directions. Drain and set aside.
2. In a medium saucepan, heat olive oil over medium-low heat. Add garlic and cook, stirring constantly, until garlic is golden, 1-2 minutes.
3. Whisk in flour until smooth, about 2 minutes. Gradually whisk in chicken broth, Greek yogurt, milk, pepper, and nutmeg. Bring to a low boil, stirring constantly. Lower heat and simmer, stirring gently until the mixture thickens, about 3 minutes. Stir in Parmesan cheese.
4. Add drained pasta and roasted broccoli to sauce mixture. Toss to combine and serve with more Parmesan cheese, if desired.