wine night: fettuccine spinach alfredo

Most of my good ideas come to me in the shower.
And most of the time I'm thinking about what I'm going to eat that day. 
So it's no surprise that a few week ago, while shampooing, I had the incredible idea to put frozen chopped spinach into alfredo sauce. 
I know. You're probably gasping with how awesome it sounds.

The result was terrific.  
A little like my spinach artichoke pasta bake, but with a thinner, saucier consistency. 
And with all that iron-rich spinach in the sauce, I felt less guilty eating two multiple servings. 

You should most definitely make this for your Wine Night tonight!

Fettuccine Spinach Alfredo
 Recipe by Katie Rose
Serves:  8

  • 1.5 T. unsalted butter
  • 4 cloves garlic, grated
  • 2 T. all purpose flour
  • 2 1/2 C. skim milk
  • 1 1/4 C. (5 oz.) reduced fat grated Parmesan
  • 3 T. reduced fat cream cheese
  • 1 (10 oz.) box frozen chopped spinach, thawed and thoroughly drained
  • 1/2 t. grated nutmeg
  • salt and pepper
  • 16 oz. fettucine pasta
  • 1/4 - 1/2 C. pasta cooking water
  1. Cook pasta to al dente according to directions in packaging. Reserve some of the pasta water (you'll need it later to help thin the sauce). 
  2. While pasta cooks, in a large saucepan over medium heat, melt butter.
  3. Once butter is melted, grate garlic into the sauce pan. Stir to combine.
  4. Whisk in flour to form a roux. Cook for one minute.
  5. Gradually whisk in milk.  Cook 6 minutes, stirring constantly, until mixture thickens.
  6. Add Parmesan cheese, cream cheese, thawed and drained spinach, salt, pepper, and nutmeg. Stir to combine and until cheeses melt.  Add a little pasta water to thin the sauce to your desired consistency (I used about 1/4 C.). 
  7. Toss with cooked pasta and taste again for seasonings.
  8. Serve immediately. 
Nutrition: (per serving)
  • Calories:  407
  • Carbs:  60g
  • Fat:  11g
  • Protein:  17g

{photos by me}
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