Spinach Mushroom and Ricotta Fettuccine

Spinach Mushroom and Ricotta Fettuccine

47
DONOGHUEJ 0

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

Ingredients

30 m {{adjustedServings}} servings 502 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

47
  1. 55 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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, ...

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 ...

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