Fettuccine Florentine
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.