Spinach Fettuccine With Bacon-Cheese Sauce

Oxmoor House
6 servings (serving size: 1 cup)


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1 tablespoon margarine
2 teaspoons minced garlic
4 slices Canadian bacon, diced
1 tablespoon plus 2 teaspoons all-purpose flour
1 1/2 cups 1% low-fat milk
3 tablespoons light process cream cheese
1/2 teaspoon freshly ground pepper
3/4 cup grated Parmesan cheese
6 cups cooked spinach fettuccine, cooked without salt or fat


Melt margarine in a large nonstick skillet over medium-high heat. Add garlic and bacon; cook until bacon begins to brown. Reduce heat to medium; stir in flour. Gradually add milk, stirring with a whisk until blended; cook, stirring constantly, until thickened and bubbly. Stir in cream cheese and pepper; cook, stirring constantly, until blended. Add Parmesan cheese; cook, stirring often, until cheese melts.

Add hot fettuccine to ham mixture; toss well. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 355
Fat 10 g
Satfat 4.6 g
Protein 19.2 g
Carbohydrate 45.9 g
Cholesterol 27 mg
Iron 2.4 mg
Sodium 610 mg
Caloriesfromfat 25 %
Fiber 2.4 g
Calcium 282 mg