Spaghetti with Mushrooms, Spinach & Ricotta

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

8 ounces whole-wheat spaghetti

2 tablespoons extra-virgin olive oil

8 ounces cremini mushrooms or other mushrooms, quartered

4 cloves garlic, minced

8 ounces frozen spinach, thawed

1 cup whole-milk ricotta cheese, divided

1¼ teaspoons kosher salt

½ teaspoon ground pepper

Instructions

Bring a large pot of water to a boil. Add 8 ounces spaghetti; cook according to package instructions. Reserve ½ cup pasta water; drain the pasta.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add quartered mushrooms; cook, stirring occasionally, until golden brown, about 8 minutes. Reduce heat to medium-low; add minced garlic and cook until fragrant, about 1 minute. Stir in thawed spinach; cook, stirring often, until spinach is warm, about 3 minutes. Add the pasta, the reserved pasta water, ¼ cup ricotta, 1¼ teaspoons salt and ½ teaspoon pepper; stir until combined and creamy.

Portion into 4 bowls and top with the remaining ¾ cup ricotta.

Nutrition

• Calories: 341 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0 g
• Cholestérol: 31 mg
• Sodium: 508 mg
• Glucides Totaux: 35 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 2 g
• Protéines: 16 g