14 –16 oz.bag of Pasta (any shape will do – long or short)
2 Tbs. butter
5 garlic cloves, minced
4 tsp. cornstarch
1/8 tsp. ground nutmeg
1 ½ cups low fat, low sodium chicken broth
1 ½ cups grated Parmesan
1 ½ cups Greek Yogurt (do not use non-fat, but regular)
Salt and pepper
Cook pasta in gently boiling water for approx. 6 minutes until tender but firm (salt optional), and drain when done. (or by box directions)
While pasta is cooking, combine cornstarch and nutmeg in a medium bowl. Whisk in chicken broth until smooth. Set aside.
In a large sauté pan, melt butter over medium heat. Add garlic and cook for approx. 2 minutes, until fragrant.
Add chicken broth mixture into sauté pan, bring to a simmer, whisking occasionally. Let the mixture reduce for approx. 2-3 minutes. Add 1 cup of cheese and whisk until melted. Remove sauté pan from heat, and whisk in yogurt until sauce is smooth.
In a large bowl, toss pasta with sauce. Season with salt and pepper to taste. Top with remaining Parmesan and serve!