Healthy Spinach Fettuccine

Todd loves fettuccine Alfredo, but finding a healthy recipe that actually taste good is hard to do!  I found this recipe from Cooking Light magazine and it did not disappoint!  It is our go to fettuccine Alfredo recipe!  We love it.  It has 12 fat grams per serving, compared to 30 fat grams.  We usually add grilled shrimp, grilled chicken or peas to this recipe!  This recipe is easy to make but isn't one you want to when you have a kid on your hip or are super busy.  You need in the kitchen and over the stove for about 15 straight minutes. (Things go smoother if you cook the bacon and defrost the spinach earlier in the day )

• 1 pound uncooked fettuccine
• 1 tablespoon butter
• 1 garlic clove, minced
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 3/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons all-purpose flour
• 3/4 cup (3 ounces) grated fresh pecorino Romano cheese
• 3/4 cup half-and-half
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 10 center-cut bacon slices, cooked and crumbled (about 1 1/4 cups)
• Parsley sprigs (optional)

Preparation

1. Cook pasta according to package instructions, omitting salt and fat. Drain pasta, reserving 1/2 cup pasta water.
2. Melt butter in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add reserved pasta water and cream cheese, stirring with a whisk until smooth.
3. Combine broth and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to pan, stirring with a whisk to combine; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add pecorino Romano, stirring until smooth. Add half-and-half, salt, and pepper. Stir in spinach. Combine cheese mixture and pasta in a large bowl, tossing to coat. Place about 1 cup pasta mixture in each of 8 bowls; top each serving with 2 1/2 tablespoons bacon. Garnish with parsley, if desired.