Spinach Mushroom and Ricotta Fettuccine
Ingredients: 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
Directions: Bring a large pot of lightly salted water to a smoulder. Add pasta and cook proper for 8 to 10 minutes or until al dente; draw off. In a large saucepan over medium fieriness, melt butter. Stir in mushrooms and cook until maudlin. Stir in spinach and cook until thawed and unwell. Remove from heat and stir in ricotta cheese; mix serenely. To the spinach mixture add the lemon power; pour over cooked pasta. Mix well and out.
Nutritional:
Servings Per Technique: 4
Amount Per Serving
Calories: 198
Total Fat: 10.2g Cholesterol: 36mg Sodium: 196mg Total Carbs: 14.4g Dietary Fiber: 4.1g Protein: 16.4g
Prepare time:10 Min
Cook time:20 Min
Ready in:30 Min
Serving through despite:4 peoples