spaghetti with mushrooms spinach and ricotta
Recipes
Dinner
Spaghetti with Mushrooms Spinach & Ricotta
This five-ingredient spaghetti is a cozy dish that is both comforting and effortless. Earthy mushrooms, spinach and garlic flavor the pasta alongside whole-milk ricotta that creates a creamy sauce. You can elevate the flavor even more by using wild mushrooms for a deeper savory flavor and finishing with a squeeze of lemon to brighten everything up.
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.
