Spinach Fettuccine From Cooking Light Recipes
SPINACH FETTUCCINE (FROM COOKING LIGHT)
From the August 2006 issue of Cooking Light, this is one of their lightened recipe makeovers, also one of the magazine's monthly "greatest hits." Very thick, smooth and cheesy sauce with lots of bacon. You won't believe this is the light version! I plan to use the sauce as a base and experiment with roasted red peppers, grilled chicken, shrimp...the possibilities are endless! I used plain old fresh grated Parmesan cheese.
Provided by LonghornMama
Categories Spinach
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, 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; saute 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 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 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.
Nutrition Facts : Calories 299.4, Fat 11.2, SaturatedFat 5, Cholesterol 68.9, Sodium 604.6, Carbohydrate 36.6, Fiber 1.2, Sugar 0.4, Protein 13.3
SPINACH FETTUCCINE
Looking for a delicious dinner using spinach and Progresso® broth? Then check out this tasty spinach and pasta dish that's sprinkled with bacon - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Cook fettuccine in 5-quart Dutch oven as directed on package, omitting salt and oil. Drain, reserving 1/2 cup cooking water. Return fettuccine to pan; cover to keep warm. Meanwhile, cook frozen spinach as directed on box; squeeze dry.
- In 12-inch nonstick skillet, melt butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add reserved cooking water and cream cheese, stirring with whisk until smooth.
- In small bowl, stir broth and flour with whisk until smooth. Add flour mixture to skillet, stirring with whisk until blended. Heat to boiling; cook 2 minutes, stirring constantly, until mixture thickens. Remove from heat. Add Romano cheese; stir until smooth. Add half-and-half, salt and pepper. Stir in spinach.
- Add spinach mixture to fettuccine in Dutch oven; toss to coat. Divide mixture among 8 bowls; sprinkle evenly with bacon.
Nutrition Facts : Calories 290, Carbohydrate 49 g, Fiber 3 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg
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