Mushroom and Spinach Pasta with Ricotta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
37248 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Mushroom and Spinach Pasta with Ricotta
Description
Mushroom and Spinach Pasta with Ricotta begins by boiling bowtie pasta until tender and reserving some cooking water. Mushrooms are sliced and sautéed with olive oil until their moisture evaporates and they brown, developing deep flavors. Garlic and butter are added near the end of cooking to soften garlic’s bite and enrich the mixture.
The cooked pasta and some reserved pasta water join the skillet to create a sauce that clings to the ingredients, enhanced by the starch in the water. Fresh spinach is stirred in to wilt gently without overcooking. Ricotta cheese folded in after cooking adds a creamy texture that melds with the mushrooms and spinach for a balanced dish. A pinch of crushed red pepper can be added to introduce subtle heat.
This pasta makes a flavorful meal highlighting fresh produce and dairy with simple techniques. It pairs well with a light salad or crusty bread.
Ingredients
- 8 oz. bowtie pasta $0.53
- 16 oz. baby bella mushroom $3.38
- 2 Tbsp olive oil $0.32
- 2 Tbsp butter $0.20
- 2 cloves garlic $0.16
- 2 cups spinach $1.07, fresh
- salt $0.05, to taste
- black pepper $0.05, to taste
- 1/2 cup ricotta cheese $1.00, whole milk
- 1 pinch crushed red pepper $0.03, optional
Instructions
- Bring a large pot of water to a boil for the pasta. Once boiling, add the bowtie pasta and continue to boil until tender (about 7 minutes). Reserve 1/2 cup of the starchy pasta water before draining in a colander.
- While the pasta is cooking, prepare the rest of the dish. Wash and slice the mushrooms, then add them to a large skillet along with the olive oil. Sauté over medium heat until the mushrooms have released all their water, the water has evaporated, and the mushrooms begin to brown (about 7 minutes).
- While the mushrooms are cooking, mince the garlic. Add the garlic and butter to the browned mushrooms and continue to cook over medium for 1-2 minutes more, or just until the garlic softens a bit.
- By this time the pasta should be finished cooking. Add about 1/4 cup of the reserved pasta water to the skillet and stir to dissolve any browned bits off the bottom of the skillet. The starchy pasta water and butter will make a slurry that will act as a light "sauce" that helps the salt and pepper adhere to the surface of the pasta.
- Add the fresh spinach to the skillet and stir just until wilted (1 minute). Add the drained pasta to the skillet and stir until everything is evenly combined. Turn the heat off and season liberally with salt and pepper. If the pasta is dry, you can add an additional splash of the reserved pasta water.
- Finally, spoon the ricotta on top of the pasta in one-tablespoon dollops. Add a pinch of red pepper on top, if desired, and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 37248 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 372.48kcal | 19% |
| Carbohydrates | 49.23g | 16% |
| Protein | 12.48g | 25% |
| Fat | 14.48g | 22% |
| Sodium | 296.35mg | 12% |
| Fiber | 3.6g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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