Creamy Spinach Fettuccine

With the start of the new year lots of people try to make healthier choices in their meals, and hopefully doing so without sacrificing taste!  So I will be doing my best to help out by posting some good tasting and healthier dishes.  How my usual process works is that I find a recipe, make it, take some pictures and find some taste testers to get feedback.  Based on the feedback I receive I either post it as is or make some adjustments and retest before posting.  So in the end you end up with a recipe that gets approval from someone other than just me!

Today we start with Creamy Spinach Fettuccine which in the end comes in just under 300 calories per 1 1/4 cup serving.

Lets get cooking...

Start by sauteing your garlic and shallots in some olive oil in a large skillet

Then whisk in your broth slurry and milk bringing to a boil

Add your fresh spinach....

....until it wilts down

Add in your cooked fettuccine

Toss it all to coat the pasta

Plate and eat!


Here is what you need:

• 8 ounces fettuccine 
• 1 tablespoon olive oil
• 1 large shallot
• 3 cloves minced garlic
• 1/4 cup vegetable broth
• 1 tablespoon all purpose flout
• 1 cup milk
• 10 ounces of spinach (can be less is you can't find a 10 ounce bag)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated parmesan

1. Cook pasta in salted water
2. Heat olive oil in a large skillet over medium-high heat
3. Add garlic and shallots, cook for a couple minutes
4. Combine the vegetable broth and flour in a small bowl, whisk to combine
5. Add broth slurry and milk to skillet and whisk until it comes to a boil
6. Add fresh spinach to skillet and reduce heat to medium, cook for a few minutes until spinach is wilted
7. Add salt, pepper, garlic powder and parsley
8. Turn off the heat and add the parmesan and fettuccine tossing until pasta is well coated

** you can substitute whole wheat pasta
** this dish can be pared with various proteins like..shrimp, chicken, steak..etc