1 (16 ounce) package spinach fettucine pasta
1 teaspoon butter
3 cups mushrooms
1 (10 ounce) package frozen chopped spinach
1 (16 ounce) container ricotta cheese
juice of one lemon
Total time: 30 min
1. 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.
2. 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.
3. To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.