How to Make Spinach, Mushroom, and Ricotta Fettuccine - A Step-by-Step Guide

Spinach, Mushroom, and Ricotta Fettuccine is a delicious and comforting pasta dish that is perfect for weeknight dinners or entertaining guests. This recipe combines the earthy flavors of mushrooms with the creamy richness of ricotta cheese, all tossed together with tender spinach and fettuccine pasta. It’s a satisfying and wholesome meal that is sure to please your taste buds.

One of the best things about this dish is that it comes together in just under 30 minutes, making it a great ...

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Ingredients

  • 8 ounces fettuccine
  • 1 teaspoon butter
  • 3 cups sliced mushrooms
  • ½ pound bulk spicy pork sausage
  • 1 (10 ounce) package frozen chopped spinach
  • 6 ounces ricotta cheese
  • 1 teaspoon lemon juice, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.
  • 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.
  • Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.
  • Nutrition

    862 cal.

    • Total Fat: 33g
    • Saturated Fat: 13g
    • Cholesterol: 93mg
    • Sodium: 958mg
    • Total Carbohydrate: 98g
    • Dietary Fiber: 9g
    • Total Sugars: 7g
    • Protein: 50g
    • Vitamin C: 14mg
    • Calcium: 462mg
    • Iron: 8mg
    • Potassium: 1506mg