Spinach, Mushroom, and Ricotta Fettuccine

Spinach, Mushroom, and Ricotta Fettuccine

2
lisabeth 1

"The name says it all! Spinach and mushrooms are gently sauteed in butter, then tossed with ricotta cheese and fettuccine pasta."

Ingredients

40 m {{adjustedServings}} servings 862 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 862 kcal
  • 43%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 98g
  • 32%
  • Protein:
  • 49.8 g
  • 100%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 958 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
  2. Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
  3. Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

Footnotes

  • Cook's Note:
  • You can substitute any spicy sausage for the pork sausage.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

2
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made this exactly as stated in the recipe. It was good as is, but lacked a little flavor for me. To give a little depth to this dish I sauteed up some fresh garlic and thyme and added it. This...

Had to add spices to liven it up but overall it is a good, creamy pasta dish.