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A bowl of whole wheat pasta tossed with sautéed mushrooms, spinach, and dollops of fresh ricotta cheese, fitting for healthy comfort food recipes.

Whole Wheat Spaghetti with Ricotta and Mushrooms

This recipe provides a quick, high-protein meal using whole-wheat spaghetti, mushrooms, and ricotta cheese.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces whole-wheat spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces cremini mushrooms or other mushrooms, quartered
  • 4 cloves garlic, minced
  • 8 ounces frozen spinach, thawed
  • 1 cup whole-milk ricotta cheese, divided
  • 1.25 teaspoons kosher salt
  • 0.5 teaspoon ground pepper

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Cook the whole-wheat spaghetti according to package directions in salted water. Reserve about 1/2 cup of the pasta cooking water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the quartered mushrooms and cook until they release their moisture and begin to brown, about 5 to 7 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the thawed spinach and cook until heated through, about 2 minutes.
  4. Reduce the heat to low. Stir in half of the ricotta cheese (1/2 cup), salt, and pepper into the mushroom and spinach mixture. Add a few tablespoons of the reserved pasta water to create a light sauce.
  5. Drain the pasta and add it directly to the skillet with the sauce. Toss to coat everything evenly. If the sauce seems too thick, add more pasta water, one tablespoon at a time.
  6. Divide the pasta among four bowls. Top each serving with the remaining 1/2 cup of ricotta cheese.

Notes

You can substitute the whole-milk ricotta with part-skim ricotta to reduce fat content slightly.

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