Spaghetti with Mushrooms, Spinach & Ricotta

• servings: 4 servings
• total time: 30 minutes

Ingredients

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

Directions

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
• Total Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 31 mg
• Sodium: 508 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 16 g