Rating: 3.79 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

The name says it all! Spinach and mushrooms are gently sauteed in butter, then tossed with ricotta cheese and fettuccine pasta.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can substitute any spicy sausage for the pork sausage.

Nutrition Facts

862 calories; protein 49.8g; carbohydrates 98g; fat 32.7g; cholesterol 92.6mg; sodium 957.9mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 4 stars
07/08/2014
I made this exactly as stated in the recipe. It was good as is, but lacked a little flavor for me. To give a little depth to this dish I sauteed up some fresh garlic and thyme and added it. This addition made it more flavorful for me. I love, love, love how easy this is to make! Read More
(7)

Most helpful critical review

Rating: 3 stars
12/02/2014
Had to add spices to liven it up but overall it is a good creamy pasta dish. Read More
(2)
19 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/08/2014
I made this exactly as stated in the recipe. It was good as is, but lacked a little flavor for me. To give a little depth to this dish I sauteed up some fresh garlic and thyme and added it. This addition made it more flavorful for me. I love, love, love how easy this is to make! Read More
(7)
Rating: 4 stars
07/31/2015
I think this was really good for a quick basic meal. maybe better with some added garlic..but I add garlic to everything. Read More
(4)
Rating: 5 stars
08/18/2016
I made this tonight , adding garlic, onion and Italian spice. Everyone loved it. Thanks for the recipe. Read More
(4)
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Rating: 3 stars
12/02/2014
Had to add spices to liven it up but overall it is a good creamy pasta dish. Read More
(2)
Rating: 4 stars
01/20/2017
I substituted shrimp for the sausage. very good but agree needed more flavor Read More
(1)
Rating: 4 stars
12/10/2019
Veggie version doubled mushrooms. Add italian seasoning thyme garlic black pepper salt red pepper flakes. Would add some lemon zest as well. Read More
(1)
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Rating: 5 stars
05/20/2018
I used a variety of wild mushrooms including woodear golden lion cauliflower whole milk ricotta longaniza. fresh spinach and added chili oil with the pepper flakes. It still needed some salt so I topped it with parmesan and myzithra cheeses. I am going to make muffin pan fritattas with the mix instead of using pasta for a brunch option. Read More
Rating: 3 stars
02/10/2021
The recipe has merits, but two fatal flaws -- the ricotta curdles and fettucine does not work with the chunky mixture. Further, as more readers noted, it also needed garlic, Italian seasoning, and crushed red bell pepper to spice it up. Good idea, but needs work. Won't be repeating. Read More
Rating: 4 stars
01/20/2021
Good, basic recipe. Using ricotta instead of Alfredo sauce or heavy cream, boosts the protein and decreases the fat. Skipping the butter and using a tiny amount of olive oil in a well-seasoned iron skillet or non-stick pan helps cut calories, too. I added: oregano, minced garlic, sautéed onion, a tablespoon of homemade pesto paste, freshly ground pepper, and about 1/4 cup of Parmesan cheese. Instead of bulk sausage, I added a few cubes of hard summer sausage. I used part-skim ricotta, too. Read More