Tender fettuccine pasta noodles tossed in a quick and creamy spinach sauce – heavy on flavor, light on calories!
8 ounces fettuccine noodles, cooked according to package’s instructions
2 tablespoons butter
1-2 teaspoons minced garlic (I like a little stronger garlic flavor so I use 2 teaspoons)
1/2 cup water
2 ounces light cream cheese
3/4 cup chicken or vegetable broth
3 tablespoons flour
1/2 cup pecorino romano cheese, grated (or any other Italian style cheese – I used a three cheese blend)
1/2 cup packed baby spinach leaves, finely chopped
1 cup fat free half & half (you can use regular non-fat free half & half or heavy cream but it won’t be as “skinny”)
1-2 teaspoons salt
1/2 teaspoon pepper
optional: crumbled bacon, additional cheese
In a large pan or skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant. Add 1/2 cup water and the cream cheese. Cover and allow to cook for about 5 minutes, then whisk until cream cheese is completely melted.
In a small bowl whisk together veggie or chicken broth and flour. Add broth and cheese to the skillet and stir until thickened. Add half & half, spinach, and salt and pepper. Allow to simmer for about 5 minutes. Taste and add salt and pepper as needed to taste.
Toss noodles with the sauce and serve. Top with additional cheese and crumbled cooked bacon if desired.