1/2 pound of enriched multigrain pasta, fettuccine or angel hair
1 tablespoon extra virgin olive oil
1 clove of garlic, pressed (optional)
3/4 cup grated Parmigiano-Reggiano cheese
1 cup Stonyfield Farm organic fat free milk
1 cup Stonyfield Farm fat free plain yogurt
Fresh ground black pepper to taste and garnish
Directions Fill a large pot halfway with water and add 1/2 tablespoon of salt. Place over high heat and bring to a boil. Add the pasta and cook until al dente, about 4 to 5 minutes, then drain
it in a colander and rinse with hot water.
Place a large skillet over medium heat and add olive oil and garlic, saut
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