Categories: Pasta

Ingredients

• 8 ounces fettuccine
• 2 tablespoons EVOO
• 2 cloves garlic, finely chopped
• 1 tablespoon chopped fresh sage, plus small whole leaves for garnish
• 2 tablespoons flour
• 1 cup fat-free chicken broth
• 1/2 cup 2% milk
• 1/4 teaspoon pepper
• 1 pinch ground nutmeg
• 3/4 cup grated parmesan, plus more for serving

Directions

1. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and transfer to a large serving bowl.
2. Meanwhile, in a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
3. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
4. Pour the sauce over the pasta and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.

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