This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Spinach Mushroom and Ricotta Fettuccine

Read Reviews (45)

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

Ingredients Edit and Save

Watch video tips and tricks

Spinach Stuffed Chicken Breast

Lighter Chicken Fettuccine Alfredo

To-Die-For Fettuccine Alfredo

Fast and Easy Creamed Spinach

Cheesy Creamed Spinach

Pizza with Ham, Asparagus, and Ricotta

Mushroom and Ricotta Bruschetta

Spinach Lasagna III

Fettuccine with Sweet-Pepper Cayenne Sauce

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 4 servings Change Servings

1 (16 ounce) package spinach fettuccine pasta
1 teaspoon butter
3 cups mushrooms

1 (10 ounce) package frozen chopped spinach
1 (15 ounce) container ricotta cheese
1 lemon, juiced

Check All Add to Shopping List

Directions

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.
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.
To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

ADVERTISE WITH US

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.

—chel79

See full review »

Most Helpful Critical Review

Feb 05, 2004

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

—ALANNA277

See full review »

53 Ratings

See other versions of this recipe!

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.

—photomikey

See full review »

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!!

—SCARLETSPIDER

See full review »

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!

—STEAMROLLER16

See full review »

Aug 02, 2003

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

—DEBBIEFRANKLE

See full review »

Aug 02, 2003

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

—DNE

See full review »

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.

—KATE BAILEY

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Fettuccine in Creamy Mushroom and Sage Sauce

Spinach Mushroom Lasagna

Spinach and Mushroom Frittata

Mushroom, Spinach and Cheese Torta

Crepes with Spinach, Bacon and Mushroom Filling

Ricotta Fettuccine Alfredo with Broccoli

Spinach Mushroom Quiche

Mushroom and Ricotta Bruschetta

Mushroom Spinach Soup

Spinach, Ricotta and Pumpkin Lasagna

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Spinach Mushroom and Ricotta Fettuccine

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 502
Calories from Fat: 113

% Daily Value *
Total Fat 12.6g 19 %
Saturated Fat 6g 30 %
Cholesterol 36mg 12 %
Sodium 452mg 18 %
Potassium 1010mg 28 %
Total Carbohydrates 75.2g 24 %
Dietary Fiber 7.3g 29 %
Protein 29.2g 58 %
** Sugars 3.3g
Vitamin A 182 %
Vitamin C 44 %
Calcium 58 %
Iron 57 %
** Thiamin 10 %
Niacin 100 %
** Vitamin B6 15 %
Magnesium 51 %
Folate 125 %

* 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.