56 Ratings
  • 3 star values: 16
  • 4 star values: 16
  • 1 star values: 11
  • 2 star values: 8
  • 5 star values: 5

A yummy alternative to those heavy pasta sauces. Ideal for summer. Quick and easy too.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

502 calories; 12.6 g total fat; 36 mg cholesterol; 452 mg sodium. 75.2 g carbohydrates; 29.2 g protein; Full Nutrition


Reviews (48)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/19/2008
I'm not sure why other reviewers are so critical of this recipe. I added a chopped garlic clove to the mushroom a generous grating of Parmesan and found it delish. I would however say that any dish is best when you use fresh produce instead of frozen. Thanks for the great alternative!
(8)

Most helpful critical review

Rating: 1 stars
03/18/2006
Very bland good base though. Could be great dish if you want to dress it up with a lot of your own flavor.
(3)
56 Ratings
  • 3 star values: 16
  • 4 star values: 16
  • 1 star values: 11
  • 2 star values: 8
  • 5 star values: 5
Rating: 4 stars
06/08/2006
This is a great "basic" recipe and needs to be seasoned to taste. I chopped the mushrooms instead of using whole slices and added minced garlic italian seasoning red pepper flakes sea salt ground peppercorn and shredded romano cheese. It turned out well and is a healthy altenative to the heavy cream in fettucine alfredo.
(29)
Rating: 4 stars
03/23/2010
Would have been bland as written but took the advice of several other reviewers and revved it up. Added garlic after sauteing the mushrooms then oregano kosher salt and pepper. Used fresh spinach (a ton) and wilted it instead of frozen. Used about half the recommended amount of ricotta. After all this (really not that much I'd call it "season to taste") it was tremendous. Probably one of the best recipes I've tried from here.
(20)
Rating: 3 stars
02/05/2004
This recipie was bland until I put some herbs and mozzeralla in it. Now it is fine.
(17)
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Rating: 2 stars
09/05/2003
I found this recipe pretty tasteless. The lemon is really the only ingredient that gives it any flavour. Maybe it would be nicer if you added some pine nuts and garlic.
(8)
Rating: 3 stars
02/09/2004
This recipe is pretty bland. I added some shredded cheese garlic rosemary italian spice parsley and a couple of tablespoons of pesto sauce. Okay recpipe but VERY filling!!
(8)
Rating: 5 stars
09/19/2008
I'm not sure why other reviewers are so critical of this recipe. I added a chopped garlic clove to the mushroom a generous grating of Parmesan and found it delish. I would however say that any dish is best when you use fresh produce instead of frozen. Thanks for the great alternative!
(8)
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Rating: 2 stars
08/02/2003
Very bland needs a lot of help to make it tasty.
(7)
Rating: 4 stars
05/11/2011
I modified this recipe a bit and found it to be pretty tasty. I used olive oil as well as butter and added garlic onion salt pepper and fresh basil with the mushrooms. I used fresh spinach (a little over a 6 oz bag) and a little less ricotta than is called for. I think it could have used juice from an extra 1/2 lemon. I will make this again. I think it's a nice recipe to experiment with and flavor as you will; I imagine it would be incredibly bland as written.
(7)
Rating: 3 stars
08/02/2003
This recipe was pretty tasteless I agree that it was the lemon that saved it... wouldn't make it again.
(7)