Spinach FettuccineSubmitted by: BUCKERETTE
IntroductionAfter 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.
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)
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.
Number of Servings: 8
Recipe submitted by SparkPeople user BUCKERETTE.