Skinny Spinach Fettuccine
Tender fettuccine pasta noodles tossed in a quick and creamy spinach sauce - heavy on flavor, light on calories!
Servings:4 servings
Ingredients
- 8 ounces fettuccine noodles, cooked according to package's instructions
- 2 tablespoons butter
- 1-2 teaspoons minced garlic , (I like a little stronger garlic flavor so I use 2 teaspoons)
- ½ cup water
- 2 ounces light cream cheese
- ¾ cup chicken or vegetable broth
- 3 tablespoons flour
- ½ cup pecorino romano cheese, grated, (or any other Italian style cheese - I used a three cheese blend)
- ½ cup packed baby spinach leaves, finely chopped
- 1 cup fat free half & half , (you can use regular non-fat free half & half or heavy cream but it won't be as "skinny")
- 1-2 teaspoons salt
- ½ teaspoon pepper
- optional: crumbled bacon, additional cheese
Instructions
- In a large pan or skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant. Add 1/2 cup water and the cream cheese. Cover and allow to cook for about 5 minutes, then whisk until cream cheese is completely melted.
- In a small bowl whisk together veggie or chicken broth and flour. Add broth and cheese to the skillet and stir until thickened. Add half & half, spinach, and salt and pepper. Allow to simmer for about 5 minutes. Taste and add salt and pepper as needed to taste.
- Toss noodles with the sauce and serve. Top with additional cheese and crumbled cooked bacon if desired.
Notes
*Reheating tip: when reheating the pasta and sauce, do it on the stove in a pan and add 1/3-1/2 cup half and half or other milk over medium heat. This will help to bring the sauce back to life!
Nutrition
Calories: 312 kcal, Carbohydrates: 50 g, Protein: 12 g, Fat: 7 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 62 mg, Sodium: 857 mg, Potassium: 312 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 227 IU, Vitamin C: 3 mg, Calcium: 126 mg, Iron: 2 mg