Anita’s Yummiest and Creamiest Spinach, Mushroom Pasta
This Creamy mushroom, Spinach Ricotta Pasta is a very hearty dish. Easy to make and perfect for any lunch or dinner of your busy week!
Spread the Love and Enjoy!
Ingredients
1 pound Spaghetti pasta, cooked according to package
2 Tablespoons olive oil
1 Tablespoon butter
4 garlic cloves, minced
1 small onion, diced
1 pound of mini-portobello mushrooms, cleaned and thinly sliced
1 teaspoon of salt
1/3 teaspoon of black pepper
3 cups of fresh spinach, washed
1/2 cup of creamy Ricotta cheese
pinch of freshly grated nutmeg
1/4 cup Pecorino Romano, grated
2 Tablespoon of fresh lemon juice
Preparation
- Drain your pasta and reserved 1/2 cup of your pasta water. Set aside.
- In a large skillet heat the olive oil and butter over medium heat. Add garlic and stir for about 2 minutes to perfume the oil. Add onions and sate for 2 to 3 minutes.
- Add sliced mushrooms. Seasoned with salt, pepper, and grated nutmeg. Cook mushrooms until tender.
- Add spinach, stir and add in the Ricotta Cheese off the heat. Add lemon juice. Stir well. Sprinkle with Pecorino Romano cheese.
- Pour pasta over and stir together. Add pasta water allowing to coat all the pasta to become creamy together.
- Serve and enjoy. Spread the Love!
