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."
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Ingredients

30 m servings 502 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

47
  1. 55 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

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

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.

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!!

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.

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...

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

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

I modified this recipe a bit and found it to be pretty tasty. I used olive oil as well as butter and added garlic, onion, salt, pepper, and fresh basil with the mushrooms. I used fresh spinach (...