This charming “Straw & Hay” pasta gets its name from the beautiful contrast of plain and spinach fettuccine. It’s a quick, comforting weeknight dinner that feels elegant enough for guests. The dish combines tender button mushrooms and sweet peas with a light, velvety sauce made from ricotta, skim milk, and sharp Parmesan. The spinach noodles add a pop of color and mild earthiness, while the plain noodles provide a classic canvas for the creamy cheese mixture. ItâÂÂs fresh, satisfying, and ready in just half an hour. Perfect for a light dinner or a hearty lunch, this recipe highlights simple ingredients to create a harmonious balance of texture and flavor.
Straw & Hay Fettuccine
Description
This charming "Straw & Hay" pasta gets its name from the beautiful contrast of plain and spinach fettuccine. It&# 226;ÂÂs a quick, comforting weeknight dinner that feels elegant enough for guests. The dish combines tender button mushrooms and sweet peas with a light, velvety sauce made from ricotta, skim milk, and sharp Parmesan. The spinach noodles add a pop of color and mild earthiness, while the plain noodles provide a classic canvas for the creamy cheese mixture. ItâÂÂs fresh, satisfying, and ready in just half an hour. Perfect for a light dinner or a hearty lunch, this recipe highlights simple ingredients to create a harmonious balance of texture and flavor.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the plain and spinach fettuccine according to package directions until al dente.
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Drain the pasta well and set aside.
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While the pasta cooks, melt the margarine in a large skillet over low heat.
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Add the sliced mushrooms to the skillet and sauté for about 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
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Add the peas to the skillet, cover, and cook for another 2-3 minutes until the peas are tender.
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Remove the skillet from the heat and let it sit for a moment.
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In a small bowl, combine the ricotta cheese, skim milk, and grated Parmesan cheese. Stir until smooth and creamy.
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Pour the cheese mixture into the skillet with the mushrooms and peas. Stir gently to combine and allow the residual heat to warm the sauce.
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Add the drained pasta to the skillet. Toss gently until the fettuccine is evenly coated with the creamy mushroom and pea mixture.
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Serve immediately while warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 126.0kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 3.0g15%
- Cholesterol 16.5mg6%
- Sodium 183.0mg8%
- Total Carbohydrate 12.5g5%
- Dietary Fiber 3.3g14%
- Sugars 7.7g
- Protein 9.3g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
**Substitutions:** You can use regular butter instead of margarine for a richer flavor. If you prefer a vegan option, use a plant-based margarine and vegan ricotta or cashew cream.
**Variations:** Add a pinch of red pepper flakes for a bit of heat, or toss in some fresh basil or parsley before serving for extra freshness.
**Tip:** If using frozen peas, there is no need to thaw them beforehand; they will cook perfectly in the covered skillet with the mushrooms.
