Spinach Fettuccine

---

You can use asiago cheese for a slightly sweeter flavor, or parmigiano-reggiano for a sharper flavor than the pecorino romano. from cooking light.

---

Steps

---

Cook pasta according to package directions , omitting salt and fat.

---

Drain pasta and reserve 1 / 2 cup of 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 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.

---

Ingredients

---

fettuccine, butter, garlic clove, reduced-fat cream cheese, reduced-sodium fat-free chicken broth, all-purpose flour, pecorino romano cheese, half-and-half, salt, fresh ground black pepper, frozen chopped spinach, cooked bacon, parsley sprig