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Spinach Mushroom and Ricotta Fettuccine

Spinach Mushroom and Ricotta Fettuccine

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A yummy alternative to those heavy pasta sauces. Ideal for summer. Quick and easy too.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 75.2g
  • 24%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
  3. To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.
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This is a great "basic" recipe and needs to be seasoned to taste. I chopped the mushrooms instead of using whole slices and added minced garlic, italian seasoning, red pepper flakes, sea salt, ground peppercorn, and shredded romano cheese. It turned out well and is a healthy altenative to the heavy cream in fettucine alfredo.


Would have been bland as written, but took the advice of several other reviewers and revved it up. Added garlic after sauteing the mushrooms, then oregano, kosher salt, and pepper. Used fresh spinach (a ton) and wilted it instead of frozen. Used about half the recommended amount of ricotta. After all this (really, not that much, I'd call it "season to taste"), it was tremendous. Probably one of the best recipes I've tried from here.


This recipie was bland until I put some herbs and mozzeralla in it. Now it is fine.