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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 355.5
  • Total Fat: 11.5 g
  • Cholesterol: 30.2 mg
  • Sodium: 843.7 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 17.0 g

View full nutritional breakdown of Spinach Fettuccine calories by ingredient
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Spinach Fettuccine

Submitted by: BUCKERETTE

Introduction

After trying many light Fettuccine recipes, finally I found one I love!! If you don't like Spinach you can omit or replace with mushrooms. After trying many light Fettuccine recipes, finally I found one I love!! If you don't like Spinach you can omit or replace with mushrooms.
Number of Servings: 8

Ingredients

    1 pound uncooked fettuccine
    1 T light butter (I like Land O Lakes)
    2 garlic cloves
    1/4 C (2oz) fat free cream cheese
    3/4 C chicken broth
    3 T all-purpose flour
    3/4 C (3 oz) Romano Cheese (Parmesan can be subsituted)
    3/4 C Half and Half
    1 t salt
    1 t freshly ground black pepper
    1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry.
    10 center-cut bacon slices, cooked, fat drained and crumbled (about 1 1/4 C)

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Directions

Cook pasta according to package instructions, omitting salt and fat. Drain pasta, reserving 1/2 C pasta water.

Melt butter in a large nonstick skillet over medium-high heat. Add garlic; saute 30 seconds. Add reserved pasta water and cream cheese, stirring with a whisk until smooth.

Combine broth and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to pan, stirring with a whisk to combine; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add Romano, stirring until smooth. Add half-and-half, salt and pepper. Stir in spinach. Combine cheese mixture and pasta in a large bowl, tossing to coat. Place about 1 C pasta mixture in each of 8 bowls; top each serving with 2 1/2 T bacon.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user BUCKERETTE.






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