Chef's Pick
10 min.
380 cal.
2 serv.
No Heat
Cook time: 10 minutes
Boil a large pot of salted water, add pasta + cook 4-6 min or until al dente, then drain + return to pot
Meanwhile, wipe mushrooms clean + thinly slice; heat 1 tbsp oil in skillet over high, add mushrooms + cook undisturbed 3 min; sauté 3-4 min until browned + tender; season with salt/pep
Wash + dry parsley; remove stems + roughly chop
Toss pasta with mushrooms, parsley, 1 tbsp oil + salt/pep; divide to plates + dollop each with 2 tbsp ricotta
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
380
21g
27
Saturated Fat
6g
30%
Trans Fat
0g
70mg
24%
620mg
27%
38g
14%
Dietary Fiber
4g
15%
Total Sugars
5g
Included 0g added sugars
0%
15g
0%
19%
12%
10%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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