Photo: Andrew Ridley
Spinach Mushroom and Ricotta Fettuccine
6 ingredients
10 min + 20 min
4 servings
openrecipes
"A yummy alternative to those heavy pasta sauces. Ideal for summer. Quick and easy too."
Estimated Nutrition (whole recipe, rough)
530
Calories
23g
Protein
23g
Fat
56g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes