MUSHROOM AND SPINACH PASTA WITH RICOTTA

The simplicity of pasta with butter and salt is something special. It’s simplicity at its best, with the creaminess of butter and a little salt and pepper sprinkled on top. This combo is so delicious that I have made many variations over the years. I added sauteed mushrooms and garlic to this week’s recipe for extra creaminess. This Mushroom Spinach Pasta With Ricotta is a delicious and simple pasta recipe. It’s perfect for those nights when you need something special but not too complicated. You can make a truly memorable dinner by pairing it with white wine.

What kind of MUSHROOMS should I use?

These Baby Bella mushrooms, which are $1.69/8 oz. from ALDI, have been a great deal for me. For a while, that’s what I used. You can use regular button mushrooms or full-sized portobello mushrooms if you need them. You should take advantage of morels if you have the opportunity to buy something more expensive.

CAN I FOLD THE LEFTOVERS FROZEN?

This pasta dish is not recommended for freezing. The sauce is very light and will absorb the pasta, leaving it dry. Refrozen leftovers can be reheated, but you might want to add some butter to compensate for the loss of butter.

WHAT CAN I USE IN PLACE OF MUSHROOMS

This dish is all about mushrooms. You can also try other similar recipes (just below the first one) if you don’t like mushrooms or have allergies.

What CAN I USE IN PLACE OF SPINACH

Either leave out the spinach or use kale. To soften kale, saute the vegetables a little longer (see Garlic Pasta).

WHAT CAN I SUBSTITUTE FOR RICOTTA

You can leave out ricotta or add some Parmesan to the pasta.

MUSHROOM AND SPINACH PASTA WITH RICOTTA

This simple Mushroom Pasta with Spinach and Ricotta is a great option for busy weeknights when you want to make dinner quickly.

Prep time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

INGREDIENTS

• 8 oz. bowtie pasta ($0.53)
• 16 oz. baby Bella mushrooms ($3.38)
• 2 Tbsp olive oil ($0.32)
• 2 Tbsp butter (0.20)
• 2 cloves of garlic ($0.16)
• 2 cups fresh spinach ($1.07)
• Salt and pepper to your liking ($0.05).
• 1/2 cup whole milk Ricotta (USD1.00)
• Optional: 1 teaspoon crushed red pepper ($0.03)

INSTRUCTIONS

• Bring large quantities of water to a boil. After the pasta has boiled, add the bowtie noodles to the pot and boil for another 7 minutes. Before draining the pasta in a colander, reserve 1/2 cup of the starchy water.
• While the pasta cooks, make the rest of your dish. The mushrooms can be sliced and added to a large skillet with olive oil. Sauté the mushrooms on medium heat for 7 minutes, or until they have released all of their water and the water has evaporated.
• While the mushrooms cook, chop the garlic. Continue to sauté the mushrooms over medium heat for about 1-2 minutes or until the butter melts.
• This point should have cooked the pasta. To dissolve any brown bits from the bottom of your skillet, add 1/4 cup of the pasta water to the skillet. The starchy pasta water will be combined with butter to make a “slurry” that helps the salt & pepper stick to the pasta’s surface.
• Stir the fresh spinach into the skillet until it is wilted (about 1 minute). Stir in the drained pasta and cook on medium heat until well combined. Turn off the heat and season generously with salt & pepper. You can add a splash more of the reserved pasta water if the pasta is too dry.
• Then, add the ricotta to the pasta and spoon it into 1-tablespoon portions. If desired, sprinkle a pinch of red bell pepper on top. Serve warm.

NUTRITION

Serving Size: 1 Serving Calories 372.48 Kcal Carbohydrates 49.23 G Protein: 12.48 G Fat: 14.48g Sodium: 296.35mg Fiber: 3.6g