Spinach Fettuccine

Spinach Fettuccine Recipe
Randy Mayor
You can use Asiago cheese for a slightly sweeter flavor, or Parmigiano-Reggiano for a sharper flavor than the pecorino Romano.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 365
Caloriesfromfat 30 %
Fat 12.2 g
Satfat 6.3 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 15.9 g
Carbohydrate 46.6 g
Fiber 2.3 g
Cholesterol 34 mg
Iron 1.8 mg
Sodium 681 mg
Calcium 188 mg

Ingredients

1 pound uncooked fettuccine
1 tablespoon butter
1 garlic clove, minced
1/4 cup (2 ounces) 1/3-less-fat cream cheese
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons all-purpose flour
3/4 cup (3 ounces) grated fresh pecorino Romano cheese
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
10 center-cut bacon slices, cooked and crumbled (about 1 1/4 cups)
Parsley sprigs (optional)

Preparation

Cook pasta according to package instructions, omitting salt and fat. Drain pasta, reserving 1/2 cup pasta water.

Melt butter in a large nonstick skillet over medium-high heat. Add garlic; sauté 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 pecorino 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 cup pasta mixture in each of 8 bowls; top each serving with 2 1/2 tablespoons bacon. Garnish with parsley, if desired.

Note:

Kathy Gordon, Mission Viejo, California,

Cooking Light

August 2006
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