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Spinach Fettuccine
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Prep Time:
30 minutes
Total Time:
30 minutes
Try this mouthwatering bacon and spinach pasta cooked in Progresso® broth for a quick and tasty dinner option. Ready in just 30 minutes.
Ingredients:
  • 16 oz uncooked fettuccine
  • 1 box (9 oz) frozen chopped spinach
  • 1 tablespoon light stick butter
  • 1 clove garlic, finely chopped
  • 2 oz fat-free cream cheese, cut into cubes
  • 3/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 3/4 cup freshly grated Romano cheese
  • 3/4 cup fat-free half-and-half
  • 1/2 teaspoon freshly ground pepper
  • 8 slices center-cut bacon, crisply cooked, crumbled (about 1 cup)
Instructions:
  • Cook fettuccine in a 5-quart Dutch oven according to package instructions, without adding salt and oil. Reserve 1/2 cup cooking water. Return fettuccine to the pan and keep warm. Cook frozen spinach as directed on the box, then squeeze dry.
  • In a large nonstick skillet over medium-high heat, melt butter. Cook and stir garlic for 30 seconds. Add reserved cooking water and cream cheese, whisk until smooth.
  • Combine broth and flour in a small bowl, whisk until smooth. Pour the mixture into the skillet and stir until blended. Bring to a boil, cook for 2 minutes while stirring constantly until the mixture thickens. Remove from heat, stir in Romano cheese until smooth, then add half-and-half, salt, pepper, and spinach.
  • Toss the spinach mixture with the fettuccine in a Dutch oven until well coated. Serve the mixture in 8 bowls and sprinkle evenly with bacon on top.

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