Fettuccine with Lemon Mushrooms and Spinach (Meatless Monday)
If you have around 15 minutes to spend in the kitchen, Fettuccine with Lemon Mushrooms and Spinach (Meatless Monday) might be an amazing dairy free recipe to try. One portion of this dish contains around 7g of protein, 24g of fat, and a total of 360 calories. This recipe serves 2. For 91 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 75 people found this recipe to be tasty and satisfying. If you have baby spinach leaves, mushroom, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by The Saucy Southerner. It works well as an inexpensive side dish. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. Similar recipes are Artichoke and Spinach Stuffed Mushrooms (Meatless Monday), Meatless Monday: Healthy Stuffed Mushrooms with “Creamed” Kale, and Pesto Linguine with Walnuts Mushrooms and Roasted Red Pepper (Meatless Monday).
Servings: 2
Preparation duration: 3 minutes
Cooking duration: 12 minutes
Ingredients:
1 big handful of fresh baby spinach leaves
8 ounces Fettuccine, cooked according to package instructions for al dente
1 tablespoon fresh lemon juice
4 ounces mushroom slices (I used a combination of cremini, shiitake & oyster)
3 tablespoons olive oil, divided (I used garlic infused oil)
salt, ground black pepper and crushed red pepper flakes, to taste
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
In a large saucepan, bring salted water to boil to cook the pasta.While the pasta cooks, in a small skillet, over medium heat, add 1 tablespoon of the olive oil and heat it.Add the mushrooms and cook until very lightly sautéed (about 2-3 minutes).Remove the mushrooms from the skillet to a medium-sized bowl set aside.Using the same skillet, add the spinach.Cook just until the spinach starts wilting, about 30 seconds to one minute.Remove the spinach from the skillet and add it to the bowl with the mushrooms.In another small bowl, combine the lemon juice, the remaining 2 tablespoons of olive oil, add salt and ground black pepper.When the pasta is drained, add it back to the saucepan it cooked in and add the lemon juice, olive oil mixture and toss to combine.Add the mushrooms and spinach mixture, toss to combine.Serve in bowls or plates and sprinkle with crushed red pepper flakes.
Step by step:
1. In a large saucepan, bring salted water to boil to cook the pasta.While the pasta cooks, in a small skillet, over medium heat, add 1 tablespoon of the olive oil and heat it.
2. Add the mushrooms and cook until very lightly sautéed (about 2-3 minutes).
3. Remove the mushrooms from the skillet to a medium-sized bowl set aside.Using the same skillet, add the spinach.Cook just until the spinach starts wilting, about 30 seconds to one minute.
4. Remove the spinach from the skillet and add it to the bowl with the mushrooms.In another small bowl, combine the lemon juice, the remaining 2 tablespoons of olive oil, add salt and ground black pepper.When the pasta is drained, add it back to the saucepan it cooked in and add the lemon juice, olive oil mixture and toss to combine.
5. Add the mushrooms and spinach mixture, toss to combine.
6. Serve in bowls or plates and sprinkle with crushed red pepper flakes.
Nutrition Information:
covered percent of daily need
