Skinny Fettuccine Alfredo with spinach
This is the best Skinny Fettuccine Alfredo with spinach pasta ever. How awesome it tastes and how easy it is to make.
The first time I made this pasta I used brown rice pasta that my husband got at the market and it wasn’t that great because the pasta consistency was very pasty, but when I used the whole wheat pasta….oh boy….it was heaven on earth.
If you like fettuccine Alfredo you must try this sauce, no joke, it is superb!
You can omit the Manchego and blue cheese and just leave the Parmesan cheese. I just like cheese WAY TOO MUCH, either way, it will still be an awesome sauce.
Anyhow, I hope you try this Alfredo pasta and if you do let me know how you liked it.
Enjoy!!
Before and after blending all of the ingredients in the food processor. You can see that I add it some Manchego and blue cheese. Like I said, I love any kind of cheese!! and by the way, you can also use your food blender if you don’t have a food processor.
I made this dish twice within a week. The first time I made the Alfredo sauce I served it with rice brown spaghetti, left picture, which wasn’t our favorite but the second time around I used whole wheat linguine and it was way better. Adding frozen spinach to the sauce was just GENIUS :-)
PrintSkinny Fettuccine alfredo with spinach
Yield: 4-6 servings
Total Time: 25 minutes
Ingredients:
- 13.25 oz whole wheat linguine
- 1 cup cottage cheese, or low fat cream cheese
- 1/2 cup plain Greek yogurt
- 3/4 cup unsweetened milk
- 1/2 cup Grated Parmesan cheese
- 4 oz crumbled blue cheese
- 3 oz Manchego cheese
- 8 oz frozen chopped spinach, thawed out and drained
- 2-3 garlic cloves
- 1 teaspoon salt
- 1/2 teaspoon cornstarch, to prevent curdling
- Pepper flakes, optional
Directions:
Add all the ingredients, except the pasta of course and the spinach, to your food processor and process until smooth.
Pour sauce in a non stick pan and add the chopped spinach. Over a low to medium heat, heat the sauce through for a minute or so before adding the pasta.
Add the pasta to the sauce and heat until sauce starts to thicken and adhere to pasta, about 3-5 minutes. Add pepper flakes if using and serve.
adapted from the healthy foodie
The nutrition facts are based on 5 servings. It is high in Vitamin A and kind of high in sodium however you can omit the salt if you like.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
You have me convinced! Will make soon. Pinning!!
:)
ButterYum
do you have the nutritional information? Looks awesoem!!
Annie,
sorry but so far I have not added nutritional info to my recipes. Although I am sure you can obtain it through several sources online.
Thanks for visiting my blog!!
Oooh I saw this too! I really want to try it, but I hardly ever buy cottage cheese. Going to write it on my list so I don’t forget, it looks too awesome not to try :D
This looks really tempting and delicious.
I am absolutely making this tomorrow! Can’t wait! :D
This looks absolutely delicious. Would love for you to share your gorgeous pictures with us at foodepix.com.
I’ve made this (with parmesan and also with cheddar) five times since Sonia posted it. Haha. I use it for everything like gnocchi, spaghetti, and macaroni and cheese. It’s so good and it really doesn’t taste healthy. It’s amazing!
Yours looks really good! Your pictures are way better looking than mine have been. :) I also want to post it but first have to get some pictures that look decent.
Looks great! I always enjoy adding vegetable to alfredo pastas and spinach is a really good one!
Oh, yeah. I could eat this all the time!
I just found this recipe AND your blog on Pinterest and I’m so happy I did! This looks amazing! Love the spinach, mmm
Are you using reduced fat for the cheese or regular???
Rosanna,
No I don’t but you could if you wanted to. They have fat free Greek yogurt, and cottage cheese, I don’t know about the parmesan and blue cheese though.
Thanks for visiting my blog
This looks so decadent–yum!
I use brown rice pasta all the time, the secret is to rinse it after cooking. It is delicious. My whole family eats it and only one of us is gluten free.
Hey I tried this recipe and I added the sauce to my linguine and then when I added the thawed baby spinach to everything my sauce started to seperate and liquified and the cheese portions of the sauce started to stick to the spinach. I was so frustrated. Im assuming that the moisture from the spinach caused the sauce to seperate. So what I did was picked out all the spinach with the cheese stuck to it and drained the pasta again to get the liquid out and reblended the sauce WITH the spinach leaves in the sauce. This worked much better. So delicious.
Rachel,
I am so sorry that that happened. It works for me every time although I think if the spinach is heated prior to adding it to the pasta that may work better so that the spinach can be at same temperature.
I will put those instruction in the cooking method.
Thanks for visiting my blog and I am glad you were able to fix the dish after all and eat it :-)
I made this past tonight and it was amazing!! I featured it on my blog.
http://superficialsentiments.blogspot.com/
What If you don’t have a food processor? Can I use a blender?
Bortega 24,
For sure ;-) let me know how it turns out!
Spinach Health Benefits
Tries this tonight and it was amazing! I love being able to make
My favorite foods and feel healthy!! Great taste and texture. The only issue
Was I believe I had my heat a little high and mine got a little dry. I might
Just add a tiny bit less pasta or a bit more sause to make it more creamy when it
Reaches the plate. This is a 5 for sure!
Thanks for leaving a reply. I am so glad you liked it. It reminds me that I have to do this one again very soon. Thanks for visiting.
Just made this tonight with a few modifications — so delicious! Didn’t even notice that heavy cream wasn’t involved. As for my changes, I first pan-seared some diced chicken breast (seasoned with salt and pepper) in a small amount of butter, then added the frozen spinach to the pan, along with 1 tbsp of basil pesto. Mixed the sauce into the pan after the chicken/spinach heated up (did not use manchego or cornstarch in the sauce), and tossed the pasta in at the end. Very mild modifications, but it all turned out fabulously. Thank you for my new alfredo go-to, and for also making it healthier!
Super cool. That modification sounds awesome. I am going to have to try it soon with the chicken in it. It sounds wonderful :-) Thanks for stopping by.
can I use unsweetened almond milk?
For sure, that is even better :-)
two questions, what do you think of using feta cheese instead of blue cheese and what about using fresh spinach instead of frozen? Think it will change the flavor or texture much? Thanks for these healthy, delicious recipes! So glad I found your blog!!
I think you can use Fetta if you like but the flavor will be just different. Nothing wrong w/ it, just different. As far a the fresh spinach, you can also use that but the spinach won’t blend as much in the sauce. Maybe if you can chopped it it might be better. Either way I think it should be good. Let me know how it turns out. Thanks for visiting.
This dish looks so delicious! I love fettuccine alfredo, but I always feel guilty eating it. It’s great to know that there are healthier versions! Will try this soon–thanks for sharing!
For sure. I hope you get to make it one day :-) Thanks for visiting.
This Fettuccine Alfredo recipe looks absolutely delicious and I love the fact that it is so colorful. What I also like is that fact that it only takes 25 minutes to cook. That is great for someone who works late like me!
I just made this! I stumbled upon this recipe via Instagram. I followed the recipe exactly, ecept I substituted blue cheese for feta instead- and it came out so delicious, rich, and creamy. There were NO leftovers!!
I’m going to try this, but with fresh baby spinach added right near the end. I detest cooked spinach, but love fresh. Sounds like a terrific recipe; can’t wait til my “weekend” (always Tues thru Fri) to make this!!
Hi, this looks delicious. Out of curiosity, why did you use soy milk, and not regular milk? With all of that other dairy in there I was just wondering if the soy milk adds something to the consistency or flavor? Thanks!
It doesn’t add any different flavor. We don’t drink regular cow’s milk bc of the flavor and that is what I had on hand. I use almond milk now instead though but you can use any type of milk of your choice :-) Thanks for stopping by.
Looks awesome! Yum!
I don’t udnerstand the nutrtional facts. Are they for cooked or dry pasta? And when you say that they’re for 5 servings, you mean all the info is to be divided to 5 and that a portion is 49.6g?