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Spinach, Mushroom and Ricotta Fettuccine with Lemon

Rae
  • 15 minutes
  • Serves 4

INGREDIENTS

5 oz

Baby spinach, fresh

3 cloves

Garlic

1/4

Lemon, zest from

1 lb

Mushrooms

1 tbsp

Shallot

1/2 tsp

Kosher salt

2 dashes

Red pepper flakes

1 tbsp

Olive oil

1/2 cup

Ricotta cheese

1/4 cup

White wine

1/4 cup

Pasta cooking water