Indulge your senses with a delightful dish that captures the essence of Italian cuisine! Our Mushroom and Spinach Fettuccine with Lemon and Walnuts is not just a meal; it's a celebration of flavors that will transport you straight to a sun-kissed Italian terrace. With its creamy texture, zesty lemon notes, and the satisfying crunch of walnuts, this recipe is perfect for impressing guests or enjoying a cozy dinner at home. Ready in just 25 minutes, you’ll want to keep this quick and easy recipe in your culinary repertoire. Let’s dive into the deliciousness that awaits!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g fettuccine
- 2 cups mushrooms, sliced
- 2 cups spinach
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 300g of fettuccine, 2 cups of sliced mushrooms, 2 cups of fresh spinach, 1/4 cup of chopped walnuts, 2 tablespoons of olive oil, 1 lemon (zested and juiced), and salt and pepper to taste.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet and sauté for about 5 minutes, or until they are golden brown and have released their moisture.
- Once the mushrooms are cooked, add the fresh spinach to the skillet. Stir and cook for an additional 2-3 minutes, or until the spinach has wilted. Season with salt and pepper to taste.
- After draining the fettuccine, add it directly to the skillet with the mushrooms and spinach. Toss everything together to combine, adding a bit of the reserved pasta water if needed to help the sauce adhere to the pasta.
- Next, add the lemon zest and lemon juice to the pasta mixture. Toss again to ensure the lemon flavor is evenly distributed throughout the dish.
- Finally, sprinkle the chopped walnuts over the top of the fettuccine and give it one last toss to combine all the ingredients.
- Serve the Mushroom and Spinach Fettuccine hot, garnished with additional walnuts or a sprinkle of lemon zest if desired. Enjoy your delicious Italian-inspired meal!
Tips
- Perfect Pasta: To achieve the best texture, make sure to cook the fettuccine until it’s al dente. This means it should be firm to the bite, which will help it hold up against the sautéed vegetables and sauce.
- Mushroom Magic: Use a mix of mushrooms, such as cremini and shiitake, to elevate the dish with varying flavors and textures. Don’t overcrowd the skillet when sautéing; give them space to brown nicely.
- Fresh Spinach: Opt for fresh spinach over frozen for a vibrant color and better texture. If you can, wash and dry it thoroughly to avoid excess moisture in the dish.
- Zesty Brightness: For an extra punch of lemon flavor, consider adding a bit of lemon zest to the dish just before serving. It enhances the freshness and adds a beautiful aroma.
- Nutty Crunch: Toast the walnuts in a dry skillet for a few minutes before adding them to the pasta. This will intensify their flavor and add a lovely crunch to your dish.
- Pasta Water Magic: Don’t forget to reserve that pasta cooking water! A splash of it can help bind the sauce to the fettuccine, ensuring every bite is bursting with flavor.
- Garnish with Love: Before serving, sprinkle some extra walnuts or a bit of grated Parmesan cheese on top for a beautiful presentation and added richness. With these tips, your Mushroom and Spinach Fettuccine will surely impress and delight everyone at your table!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 15g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
