Mushroom fettuccine florentine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fettuccine, uncooked |
| 2 | tablespoons | Olive oil |
| 1 | pounds | Fresh white mushrooms, |
| Thickly sliced(about 5 cups) | ||
| 1 | cup | Diced onion |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 1 | pack | 9 oz. frozen creamed spinach |
| Thawed | ||
| 1 | cup | Diced fresh plum tomatoes |
| 1½ | cup | Diced fontina cheese |
Directions
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