Mushroom and Spinach Pasta with Ricotta
Ingredients
The pasta
The vegetables
-
16
oz.
baby bella mushrooms
-
2
cups
fresh spinach
-
2
cloves
garlic
The fats
-
2
Tbsp
olive oil
-
2
Tbsp
butter
The dairy
Seasonings
-
to taste
salt
-
to taste
pepper
-
1
pinch
crushed red pepper (optional)
Instructions
- 1. Boil a large pot of water and cook the bowtie pasta until tender, about 7 minutes, reserving ½ cup of pasta water before draining.
- 2. While the pasta cooks, wash and slice the mushrooms, then sauté them in olive oil over medium heat until browned and water has evaporated, about 7 minutes.
- 3. Mince the garlic and add it along with the butter to the skillet with the mushrooms, cooking for 1-2 minutes until the garlic softens.
- 4. Add ¼ cup of reserved pasta water to the skillet to create a light sauce, then stir in the fresh spinach until wilted.
- 5. Combine the drained pasta with the mushroom mixture, seasoning with salt and pepper, and adding more pasta water if necessary.
- 6. Top the pasta with dollops of ricotta and sprinkle with crushed red pepper before serving.
Nutrition Facts (estimated)
Servings
4
Calories
372
Total fat
14.48g
Total carbohydrates
49.23g
Total protein
12.48g
Sodium
296.35mg
Cholesterol
20mg
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