Spinach Mushroom and Ricotta Fettuccine
1 (16 ounce) package spinach fettuccine pasta
1 teaspoon butter
3 cups mushrooms
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) container ricotta cheese
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.
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