Spinach Mushroom And Ricotta Fettuccine Food

SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
• Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

SPINACH MUSHROOM AND RICOTTA FETTUCCINE

Steps:

• 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.
• 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.
• To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.

RICOTTA-SPINACH-MUSHROOM QUICHE

Steps:

• Heat oven to 400°.
• Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
• Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
• Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
• Cool at least 5 minutes before cutting into wedges to serve warm or chilled.

SPINACH AND RICOTTA CHEESE SAUCE FOR PASTA

Steps:

• Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.
• Add the thyme, garlic (if using) and spinach.
• Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick.
• Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.
• Season, using nutmeg (I use more than stated above, but then I really like nutmeg), salt, freshly ground pepper and powdered vegetable stock to taste.
• Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.

SPINACH AND MUSHROOM STUFFED SHELLS

Steps:

• Lightly grease a rimmed baking sheet with the oil and set aside.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
• In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
• In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
• In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
• Garnish with more Parmesan and basil leaves, and serve.
• In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.

MUSHROOM PASTA WITH RICOTTA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
• Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
• Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.

SPINACH, MUSHROOM AND RED PEPPER SAUTE

Steps:

• In a non-stick Dutch oven or a flame-prrof casserole dish, heat oil over medium flame.
• Add the onions and garlic.
• Cook, stirring frequently, until the onion is soft (about 7 minutes).
• Add the bell pepper (capsicum) and mushrooms.
• Cook, stirring frequently, until the veggies are tender (about 7 minutes).
• Add spinach.
• Sprinkle salt and marjoram.
• Cover.
• Cook, stirring occasionally, until the spinach wilts (about 4 minutes).
• Serve hot!

SPINACH AND MUSHROOM FETTUCCINE

Steps:

• Heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring, until onion is soft.
• Stir in undrained crushed tomatoes, paste, sugar, wine, artichokes, olives and basil, simmer, covered, for about 20 minutes or until thickened slightly.
• Add spinach, simmer, uncovered, until spinach is wilted.
• Stir in cheese.
• Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain. Toss hot spinach and mushroom mixture with pasta.

FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE

Steps:

• Bring a large pot of water to a boil.
• Add salt, and then add the farfalle.
• Cook until al dente.
• Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
• Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
• Stir in the mushrooms, garlic, and some salt and pepper.
• Sauté until all vegetables are tender.
• Increase the heat to medium high and add the vermouth.
• Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
• Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
• Add the spinach and cook until wilted down, about 2-3 minutes.
• Season to taste.
• Add the pasta to the sauce and stir to coat.
• Off the heat, stir in the ricotta cheese.

ITALIAN SPINACH-MUSHROOM RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

SPINACH MUSHROOM AND RICOTTA FETTUCCINE

Steps:

• 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.
• 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.
• To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.