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Spinach Mushroom and Ricotta Fettuccine

How to cook 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

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