Skinny Spinach Fettuccine

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5 from 2 votes

Tender fettuccine pasta noodles tossed in a quick and creamy spinach sauce - heavy on flavor, light on calories!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Tiffany Azure

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