Low-fat spinach fettuccini

How many of us have made New Years Resolutions?

How many of us have already broken them, not even three days into the year?

I’m certain that many of you have resolved to eat better, lose weight, get healthier. Not like last year, where you broke down and cancelled that gym membership in February, this year will be different!

Disclaimer: as I write this, I am elbow deep in a bag of skittles. So perhaps I’m not the best life coach. In fact…don’t listen to me at all. 

My New Years resolutions (for life, not for cooking) consist mostly of being happier, healthier, and figuring out what the hell I plan on doing with my life. Easy enough, right?

What we all can do though, is challenge ourselves to find or create some delicious and satisfying recipes that aren’t horrible for you. (They don’t even need to be healthy, but they can’t be terribly unhealthy.) I’m going to help by starting the year off with some delicious spinach fettuccine, from my new Cooking Light cookbook I got for Christmas (you’ll be seeing a lot of cookbook recipes now).

You will need:

  • 1 lb uncooked fettuccine
  • 1 Tbs butter
  • 1 garlic clove, minced (I of course used 4 cloves)
  • 1/2 cup 1/3-less-fat cream cheese
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 3 Tbs all-purpose flour
  • 3/4 cup grated pecorino Romano cheese
  • 3/4 cup half-and-half
  • 1 tsp salt
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
  • 10 center cut bacon slices, cooked and crumbled
  • parsley sprigs (optional)

Cook the bacon and set aside. Cook the pasta (without salt or fat), and then drain it, reserving 1/2 cup pasta water.

Melt butter in a large skillet over medium-high heat, and then add the garlic and saute. Add the reserved pasta water and cream cheese, whisk until smooth.

Combine chicken broth in flour in a small bowl, and then whisk into pan. Bring to a boil. Cook 2 minutes or until the sauce thickens, stirring constantly. Remove from heat and add Romano cheese, half-and-half, salt, and pepper.

Stir in spinach. Combine pasta and sauce in a large bowl, tossing to coat. Top with crumbled bacon!

To be fair, this isn’t the healthiest meal ever. But compared to what it could be, with such a deliciously creamy and rich sauce, it tastes a lot unhealthier than it actually is. To prove it, I’ll even post the nutritional information.

Makes 8 servings

CALORIES 365; FAT 12.2g (sat 6.3g, mono 3.3g, poly 0.6g); PROTEIN 15.9g; CARB 46.6g; FIBER 2.3g; CHOL 34 mg; IRON 1.8mg; SODIUM 681mg; CALC 188mg

Plus, it’s got a ton of veggies right in it!

Happy New Year! And good luck with those resolutions 🙂 


Filed under Entrée

6 Responses to Low-fat spinach fettuccini

  1. Ken

    bacon and spinach! a few of my favorite things

  2. LOVE this, and the New Yearsy post in general 🙂 My food resolution is only to COOK MORE! Hehe. And be a better commenter to my foodie friends like yourself. Here’s hoping all your food blogging dreams come true in 2012, with a dash of good luck in love to boot! <3

    • Sarah Westendorf

      Thanks dear! I look forward to fun and innovative recipes from your end this year, so you better get cracking!

  3. Leah

    This looks unbelievable! Fettuccine Alfredo is one of favorites and I love the idea of adding spinach!! I will definitely be making this later in the week. Thanks for posting 🙂

  4. Leah

    Made this for dinner tonight. DELICIOUS!!! I am going to add this to my cue of regular recipes! Very easy and healthier than traditional fettuccini Alfredo but every bit as creamy and flavorful. Thanks for yet another great blog post!!

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