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Spinach Fettuccine

Randy Mayor
Yield 8 servings
You can use Asiago cheese for a slightly sweeter flavor, or Parmigiano-Reggiano for a sharper flavor than the pecorino Romano.

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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.