Spinach Mushroom and Ricotta Fettuccine

1. 1

   Bring a large pot of lightly salted water to a boil.

2. 2

   Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3. 3

   In a large saucepan over medium heat, melt butter.

4. 4

   Stir in mushrooms and cook until tender.

5. 5

   Stir in spinach and cook until thawed and tender.

6. 6

   Remove from heat and stir in ricotta cheese; mix well.

7. 7

   To the spinach mixture add the lemon juice; pour over cooked pasta.

8. 8

   Mix well and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.