24 cloves garlic, peeled
¼ cup extra virgin olive oil
Dash kosher salt
½ teaspoon black pepper
1 tablespoon unsalted butter
4 tablespoons white whole wheat flour
3 cups nonfat milk
⅛ teaspoon ground nutmeg
½ cup grated Parmigiano Reggiano
1 (16-ounce) box linguine, preferably whole grain
6 cups bite-sized broccoli florets
1 teaspoon lemon zest
2 small yellow onions, diced
2 celery stalks, diced
1 cup vinho verde wine
4 ounces black pepper pecorino cheese
Recipe courtesy of Barilla [2]. Photo courtesy of Lou Manna for Barilla.
Links
[1] https://oldwayspt.org/grain/wheat
[2] http://passionforpasta.com/post/134229841556/well-never-turn-down-any-excuse-to-cook-with-an