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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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You can use Asiago cheese for a slightly sweeter flavor, or Parmigiano-Reggiano for a sharper flavor than the pecorino Romano. From Cooking Light. Ingredients:
1 lb uncooked fettuccine |
1 tablespoon butter |
1 garlic clove, minced |
1/4 cup reduced-fat cream cheese (1/3 less fat) |
1/4 cup reduced-sodium fat-free chicken broth |
3 tablespoons all-purpose flour |
3/4 cup fresh grated fresh pecorino romano cheese |
3/4 cup half-and-half |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
10 slices cooked bacon, crumbled (about 1 1/4 cups) |
parsley sprig (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta and reserve 1/2 cup of pasta water.
2. Melt butter in a large nonstick skillet over medium-high heat. Add garlic, saute 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, stir with whisk to combine, bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat, add cheese, stirring until smooth. Add half-and-half, salt and pepper and stir in spinach. Combine cheese/spinach mixture into pasta in a large bowl and toss to coat. Top with bacon and parsley.
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