Prep 15 mins
Cook 15 mins
It is unbelievable that this dish is low fat because it is so good! Use as meatless main course or as a side dish.
- 2 tablespoons butter
- 1 tablespoon flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 cup 1% low-fat milk
- 1⁄2 cup chicken broth
- 2 tablespoons reduced fat romano cheese
- 1 (10 ounce) package frozen chopped spinach
- 12 ounces linguine or 12 ounces fettuccine pasta
- Melt butter, stir in flour and salt& pepper.
- Add milk and broth.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in cheese.
- Add spinach which has been thawed and squeezed to drain.
- Heat through.
- Add to pasta which has been cooked per package directions.
We really liked the dish - it was a good quick midweek meal. I think next time I'd cut back a little on the spinach :) Thanks for the recipe!
We really liked this. It was easy to prepare and we felt like we were eating very healthy! I added garlic and some chopped onion for extra flavor. I also used fat free half and half instead of milk, and used rotini instead of fettucine. This was great and we will make it again. Thanks!
A really delicious and quick to prepare pasta which can be whipped up very quickly when time is at a premium! I wanted to add onions and garlic, so minced these earlier in the day. I sautéed these in butter in a separate pan, while making the cheese sauce, then added them with the spinach. I used two packets of spinach because I love spinach and one packet thoroughly squeeze-dried always seems so little to add! And I added also a generous handful of baby spinach leaves. I confess to not having used reduced fat cheese; I find it too lacking in flavour. But I did use very low fat milk. Then because the sauce – no doubt because it was jam-packed with spinach!!! – needed a little thinning, I added two tablespoons of Greek yoghurt, which gave it an extra yummy flavour and made the sauce really creamy. Tonight’s dinner: fabulous! Thank you, Marie!