Spinach, Mushroom, and Ricotta Fettuccine Recipe - Allrecipes.com
Spinach, Mushroom, and Ricotta Fettuccine Recipe
  • READY IN 40 mins

Spinach, Mushroom, and Ricotta Fettuccine

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can substitute any spicy sausage for the pork sausage.
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Reviews More Reviews

Jul 08, 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!

 
Dec 02, 2014

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

 

3 Ratings

Jul 31, 2015

I think this was really good for a quick basic meal. maybe better with some added garlic..but I add garlic to everything.

 

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Nutrition

  • Calories
  • 862 kcal
  • 43%
  • Carbohydrates
  • 98 g
  • 32%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 9.4 g
  • 37%
  • Protein
  • 49.8 g
  • 100%
  • Sodium
  • 958 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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