"A yummy alternative to those heavy pasta sauces. Ideal for summer. Quick and easy too." — DONOGHUEJ
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1 (16 ounce) package
spinach fettuccine pasta
1 (10 ounce) package
frozen chopped spinach
1 (15 ounce) container
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.
This recipie was bland until I put some herbs and mozzeralla in it. Now it is fine.
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 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'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!
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Mushroom and Ricotta Fettuccine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 113
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