Low Fat Spinach Fettuccine
Indulge in the creamy yet guilt-free goodness of Low Fat Spinach Fettuccine, a wholesome twist on a classic Italian favorite. This comforting dish features tender fettuccine pasta paired with a velvety spinach-infused sauce made using low-fat milk and cream cheese, giving you all the flavor with less fat. Fresh spinach leaves pack a nutritious punch while garlic, Parmesan cheese, and a hint of nutmeg lend it irresistible depth and aromatics. With just 10 minutes of prep time and a simple cooking process, this healthy fettuccine recipe is perfect for weeknight dinners or light entertaining. Serve this flavorful meal piping hot and garnished with extra Parmesan for an elegant, delicious finish—comfort food doesn’t get better than this!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta (whole wheat, if preferred)
- 5 cups Fresh spinach leaves (chopped)
- 1 cup Low-fat milk (1% or skim)
- 2 cloves Garlic (minced)
- 2 teaspoons Olive oil
- 2 tablespoons All-purpose flour
- 2 tablespoons Low-fat cream cheese
- 1 cup Parmesan cheese (grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg (optional, for extra flavor)
- Water (for boiling pasta)
- 1 tablespoon Salt (for boiling pasta)
Instructions
Bring a large pot of water to a boil and add 1 tablespoon of salt.
Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 2 teaspoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Sprinkle the flour over the garlic and stir well, cooking for 1 minute to remove the raw flour taste.
Slowly whisk in the low-fat milk, ensuring no lumps form. Cook for 2-3 minutes until slightly thickened.
Stir in the cream cheese, Parmesan cheese, salt, black pepper, and nutmeg (if using). Cook and stir until the sauce is smooth and creamy.
Add the chopped spinach to the sauce and cook for 1-2 minutes, or until the spinach is wilted.
Add the cooked fettuccine to the skillet and toss well to coat the pasta in the sauce.
Serve immediately, garnished with a sprinkle of extra Parmesan, if desired. Enjoy!
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 11893 mg | 517% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 18.1 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 3337 mg | 257% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2626 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
