Spinach Fettuccine

Spinach Fettuccine
Photo by Randy Mayor

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 pound uncooked fettuccine
  • 1 garlic clove, minced
  • ½ teaspoon freshly ground black pepper
  • ¾ cup (3 ounces) grated fresh pecorino Romano cheese
  • Parsley sprigs (optional)
  • 1 tablespoon butter
  • + 6 more ingredients
    • ¼ cup (2 ounces) 1/3-less-fat cream cheese
    • 3 tablespoons all-purpose flour
    • ¾ cup fat-free, less-sodium chicken broth
    • ¾ cup half-and-half
    • 1 teaspoon salt
    • 10 center-cut bacon slices, cooked and crumbled (about 1 1/4 cups)

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 brot...

View full recipe at My Recipes

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