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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 1 |
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Cuisine at Home Ingredients:
2 cups skim milk |
1 cup part-skim ricotta cheese |
2/3 cup 2% greek yogurt |
1/4 cup minced onion |
2 tablespoons chopped garlic |
1 teaspoon kosher salt |
1/2 teaspoon ground nutmeg |
1/4 cup extra-virgin olive oil (or 4 t. unsalted butter) |
1/4 cup all-purpose flour |
1/3 cup grated parmigiano-reggiano cheese |
1 lemon, zest of |
black pepper, to taste |
Directions:
1. Blend milk, ricotta, yogurt, onion, garlic, salt, and nutmeg in a blender until smooth.
2. Heat oil in a large saute pan over medium heat.
3. Whisk in the flour until smooth.
4. Whisk in blended mixture until smooth.
5. Simmer sauce until it thickens, about 8 minutes.
6. Stir in Parmigiano-Reggiano and zest; season with pepper.
7. Toss with hot cooked linguine.
8. 16 servings-90 calories (sauce only).
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