Start by cooking your pasta according to package instructions. Make sure to salt the water generously for maximum flavor. Once al dente, reserve about a cup of the pasta water, then drain the pasta and set it aside.
In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and onion flakes. Sauté for about 2-3 minutes until fragrant, making sure not to burn the garlic.
In a separate bowl, whisk together the low-fat milk and all-purpose flour until smooth. This mixture will help create the creamy base of your Light Alfredo Sauce.
Slowly pour the milk and flour mixture into the skillet, stirring continuously. Add in the ricotta cheese and Greek yogurt, mixing until everything is well combined and creamy.
Stir in the kosher salt, ground nutmeg, and grated Parmesan cheese. Continue stirring until the cheese melts and the sauce thickens. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
Once the sauce is creamy and well-blended, add freshly cracked black pepper to taste. Mix in the cooked pasta until fully coated in the sauce.
Plate the pasta with your Light Alfredo Sauce and garnish with additional Parmesan cheese or fresh herbs if desired. Enjoy the rich and creamy flavors without the guilt!
