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Healthy Spinach Fettuccine

Skinny Spinach Fettuccine

Tender fettuccine pasta noodles tossed in a quick and creamy spinach sauce - heavy on flavor, light on calories!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany


  • 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)
  • 1/2 cup water
  • 2 ounces light cream cheese
  • 3/4 cup chicken or vegetable broth
  • 3 tablespoons flour
  • 1/2 cup pecorino romano cheese, grated (or any other Italian style cheese - I used a three cheese blend)
  • 1/2 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
  • 1/2 teaspoon pepper
  • optional: crumbled bacon, additional cheese


  • 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.


*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!