One day last week I was in the mood for something smothered in cream. However...lately it's been getting a weeeee bit difficult to fit into my favorite pants. I don't need the jaws of life to zip them or anything -- no, haven't reached that obstacle yet. But I do need to take it easy on the calories (and fat, and sugar, and triple servings). Obviously, cream was only going to add to my problems.
What do do?!! Load my dinner with veggies, use low-fat or non-fat ingredients, and grab the whole grain pasta of course. Monte bene! Go ahead: indulge. Party in your mouth, not on your hips!
Spinach and Mushroom Fettucini Alfredo
1/2 c low sodium chicken broth OR 1/4 c light margarine
1 lb sliced portobella mushrooms
1 bunch fresh spinach
2 cloves garlic
1 tsp basil
1/8 tsp black pepper
3 tbs corn starch
1 quart fat free half and half cream
8 oz shredded Parmesan
16 oz whole grain fettucini (or other type of pasta you desire), cooked according to package directions
1. In large stock pot heat chicken broth OR margarine over medium high heat. Add mushrooms, spinach, garlic, basil, and pepper. Cook and stir until spinach is soft and mushrooms have reduced. Break large pieces of spinach up with spoon.
2. Add corn starch and stir until smooth.
3. Slowly pour in fat free half and half. Stirring constantly, bring mixture to boiling over medium high heat.
4. Add Parmesan. Remove from heat. Stir until smooth.
5. Serve over cooked pasta.
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