Spaghetti with Mushrooms, Spinach & Ricotta

• porcje: 4 servings
• całkowity czas: 30 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 341 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 9 g
• Tłuszcz Trans: 0 g
• Cholesterol: 31 mg
• Sód: 508 mg
• Węglowodany Całkowite: 35 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 2 g
• Białko: 16 g