Sensible Linguine Alfredo

• 1 34 cups water
• 14 cup all-purpose flour
• 2 garlic cloves, finely chopped
• 1 12 teaspoons maggi low-sodium instant chicken bouillon granules
• 14 teaspoon ground black pepper
• 1 dash ground nutmeg
• 6 tablespoons refrigerated freshly shredded parmesan cheese or 6 tablespoons freshly shredded romano cheese
• 13 cup plain low-fat yogurt
• 1 (9 ounce) package fresh linguine
• 1 tablespoon chopped fresh parsley

1. COMBINE water, flour, garlic, bouillon, pepper and nutmeg in large, nonstick skillet; stir until smooth.
2. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until mixture boils and thickens.
3. Remove from heat; stir in cheese and yogurt.
4. PREPARE pasta according to package directions.
5. Add pasta to skillet; toss to coat.
6. Sprinkle with parsley.
7. Serve immediately.

water, flour, garlic, ground black pepper, ground nutmeg, parmesan cheese, yogurt, fresh linguine, parsley

Taken from www.food.com/recipe/sensible-linguine-alfredo-189218 (may not work)