Ingredients

The following ingredients have 4 Servings
  • 8- ounces dry fettuccine pasta
  • 1 tablespoon olive oil
  • 1 small yellow onion (, chopped)
  • 3 garlic cloves (, minced)
  • 1/4- cup low sodium vegetable broth
  • 1 tablespoon all-purpose flour
  • 1 cup skim milk
  • 1 bag ((10-ounces) baby spinach)
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoon chopped fresh parsley
  • 1/4- cup grated parmesan cheese
  • 1 tablespoon butter
  • 1 garlic clove (, minced)
  • 1/4- cup panko bread crumbs

Instruction

  • Cook pasta according to the directions on the box.
  • In the meantime, heat olive oil in skillet over medium-high heat.
  • Add onion and garlic; cook 2 minutes or until tender, stirring frequently.
  • In a small bowl whisk together vegetable broth and flour.
  • Transfer broth mixture to the pan and whisk in the milk; continue to whisk and bring to a boil.
  • Reduce heat to medium and add spinach leaves; cook for 2 minutes, stirring frequently until spinach is welted and sauce is thickened.
  • Season with salt, pepper, garlic powder and fresh parsley.
  • Remove from heat.
  • Stir in parmesan cheese and add cooked fettuccine; toss to combine and set aside.