12 ounces pasta (I used linguine)
1 Tbsp olive oil
4 cloves garlic, pressed or minced
3 Tbsp flour
1 cup low-fat milk (I used 1%)
1 tsp broth concentrate (such as Better than Bouillon)
1 c freshly grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp chopped fresh parsley
Cook pasta in generously salted water according to package directions until just al dente.
Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic; saute one minute, stirring occasionally, until fragrant. Sprinkle with flour; stir to make a paste. Saute for an additional minute to cook the flour, stirring occasionally.
Remove 2 c cooking water from pasta. Slowly add to flour mixture, whisking until smooth. Whisk in milk; stir in broth concentrate, then bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in 3/4 c Parmesan, salt and pepper. Stir until the cheese melts. Reduce heat to low; keep at a bare simmer.
Drain pasta, reserving some cooking water. Add pasta to saute pan. Toss to combine; add additional cooking water as necessary to reach desired consistency. Serve topped with reserved Parmesan and parsley.