You’re going to really enjoy this spaghetti made with spinach, mushrooms, and creamy ricotta cheese! Plus, it’s light in calories and can be prepared in just 30 minutes.
Ingredients for Spinach, Mushroom, and Ricotta Cheese Spaghetti
- 8 ounces cremini mushrooms or other mushrooms, quartered
- 2 tablespoons extra-virgin olive oil
- 8 ounces whole-wheat spaghetti
- 8 ounces frozen spinach, thawed
- 4 cloves garlic, minced
- 1 cup whole-milk ricotta cheese, divided
- ½ teaspoon ground pepper1¼ teaspoons kosher salt.
How Do You Make Low-Calorie Spaghetti?
Step 1: First, we need to get a bunch of water hot enough to boil, so grab a large pot. Now, you’ll want to toss in eight ounces of the pasta and let it cook for the amount of time listed on the side of the box.Remember to scoop out half a cup of the pasta liquid before you empty the rest of the water from the spaghetti.
STEP 2: Meanwhile, warm 2 tablespoons of oil in a large skillet over medium-high heat. Add the quartered mushrooms and cook them, stirring occasionally, until they turn golden brown about 8 minutes.
Reduce the heat to medium-low, add the minced garlic, and cook for about 1 minute until fragrant. Stir in the thawed spinach and cook, stirring frequently, until it’s heated through—about 3 minutes.
Add the pasta, the reserved pasta water, ¼ cup of ricotta, 1¼ teaspoons of salt, and ½ teaspoon of pepper. Stir everything together until it’s well combined and creamy.
STEP 3: Divide the recipe into four servings, put them in bowls, and finish them off by adding the remaining ¾ cup of ricotta.
