Spinach Mushroom and Ricotta Fettuccine

Prep Time: 10 Min

Cook Time: 20 Min

Ready In: 30 Min

Makes 4 servings 

Ingredients:

1 (16 ounce) package whole wheat or quinoa fettuccine pasta  OR if you have a spiralizer you can make pasta out of zucchini to make this gluten free

1 teaspoon butter

2-3 cups mushrooms

1 bunch chopped spinach (frozen)

1 (15 ounce) container ricotta cheese

1 lemon, juiced

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
3. To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.