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Spinach, Mushroom, and Ricotta Fettuccine

Spinach, Mushroom, and Ricotta Fettuccine

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lisabeth

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

Ingredients {{adjustedServings}} servings

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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

Directions

  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.
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Reviews

Life Tastes Good
1
7/8/2014

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 addition made it more flavorful for me. I love, love, love how easy this is to make!