SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE
The name says it all! Spinach and mushrooms are gently sauteed in butter, then tossed with ricotta cheese and fettuccine pasta.
Provided by Lisabeth Moore
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 862.1 calories, Carbohydrate 98 g, Cholesterol 92.6 mg, Fat 32.7 g, Fiber 9.4 g, Protein 49.8 g, SaturatedFat 13.2 g, Sodium 957.9 mg, Sugar 7.4 g
MUSHROOM AND SPINACH FETTUCCINE
You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain fettuccine as directed on package, omitting salt.
- Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
- Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
- Place fettuccine on large platter. Top with spinach mixture and cheese.
Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 4 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
PASTA WITH MUSHROOMS AND SPINACH
Make and share this Pasta with mushrooms and spinach recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in lightly salted boiling water as per packet instructions.
- Meanwhile, heat the oil in a large frying pan, quickly fry the mushrooms and garlic over a high heat for 2-3 minutes, until just cooked.
- Add the spinach and stir until just wilted, stir in the sun dried tomatoes and season to taste.
- Drain pasta and toss into the mushroom and spinach mixture.
- Turn into a servig dish, and garnish with torn basil leaves and the halved cherry tomatoes.
SPINACH & MUSHROOM PASTA
Make and share this Spinach & Mushroom Pasta recipe from Food.com.
Provided by Moody
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.
- Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
- Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
- Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
- Toss sauce with cooked pasta& grate fresh parmesan cheese over individual servings.
SPINACH MUSHROOM AND RICOTTA FETTUCCINE
A yummy alternative to those heavy pasta sauces. Ideal for summer. Quick and easy too.
Provided by DONOGHUEJ
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 502.1 calories, Carbohydrate 75.2 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 7.3 g, Protein 29.2 g, SaturatedFat 6 g, Sodium 452.3 mg, Sugar 3.3 g
CREAMY MUSHROOM & SPINACH PASTA
Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes
Provided by Liberty Mendez
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
- Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
- Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
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