Spinach Mushroom and Ricotta Fettuccine Recipe - Allrecipes.com
Spinach Mushroom and Ricotta Fettuccine Recipe
  • READY IN 30 mins

Spinach Mushroom and Ricotta Fettuccine

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2006

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.

Most Helpful Critical Review
Feb 05, 2004

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

Mar 23, 2010

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.

Feb 09, 2004

This recipe is pretty bland. I added some shredded cheese, garlic, rosemary, italian spice, parsley and a couple of tablespoons of pesto sauce. Okay recpipe but VERY filling!!

Sep 05, 2003

I found this recipe pretty tasteless. The lemon is really the only ingredient that gives it any flavour. Maybe it would be nicer if you added some pine nuts and garlic.

Sep 19, 2008

I'm not sure why other reviewers are so critical of this recipe. I added a chopped garlic clove to the mushroom, a generous grating of Parmesan, and found it delish. I would, however, say that any dish is best when you use fresh produce instead of frozen. Thanks for the great alternative!

Aug 02, 2003

Very bland, needs a lot of help to make it tasty.

Aug 02, 2003

This recipe was pretty tasteless, I agree that it was the lemon that saved it... wouldn't make it again.


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  • Calories
  • 502 kcal
  • 25%
  • Carbohydrates
  • 75.2 g
  • 24%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 452 mg
  • 18%

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

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