Spinach-Mushroom-and-Ricotta Fettuccine

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups baby spinach
• 1/4 cup white wine
• 1 (15 ounces) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 pound fettuccine noodles

Directions

1. In a large skillet over medium heat, heat the olive oil.
2. Add the onions and garlic and cook until the onions are softened, about 5 minutes.
3. Add the mushrooms, oregano, thyme, red pepper flakes, salt, and pepper and cook until the mushrooms are tender, about 5 minutes.
4. Add the baby spinach and white wine and cook until the spinach is wilted, about 3 minutes.
5. Stir in the ricotta cheese and Parmesan cheese until combined.
6. Meanwhile, cook the fettuccine according to package directions.
7. Drain the cooked fettuccine and add to the skillet with the spinach and mushroom mixture.
8. Toss to combine and serve.

Interesting Facts

• This Spinach-Mushroom-and-Ricotta Fettuccine is a great way to get more vegetables into your diet.
• Ricotta cheese is a soft, creamy Italian cheese that is great for adding to dishes like this one.
• Fettuccine is a type of pasta that is thicker than spaghetti and made with eggs.