Mushroom fettuccine florentine

Yield: 4 Servings

Measure Ingredient
12 ounces Fettuccine, uncooked
2 tablespoons Olive oil
1 pounds Fresh white mushrooms,
\N \N Thickly sliced(about 5 cups)
1 cup Diced onion
1 teaspoon Salt
½ teaspoon Ground black pepper
1 pack 9 oz. frozen creamed spinach
\N \N Thawed
1 cup Diced fresh plum tomatoes
1½ cup Diced fontina cheese

Cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Place pasta in large serving bowl, cover and set aside. In large skillet, heat oil intil hot. Add mushrooms, onion, salt and black pepper. Cook until mushrooms are golden, 5 to 7 minutes. Stir in creamed spinach and tomatoes. Cook until tomatoes are heated through, about 3 minutes. Spoon over reserved pasta.

Sprinkle with cheese. Toss to coat, adding reserved pasta water for desired consistency. Source: Dallas Morning News

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