SPINACH MUSHROOM AND RICOTTA FETTUCCINE

Spinach Mushroom and Ricotta Fettuccine image

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

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

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