Mushroom Fettuccine Florentine

Recipe Ingredients

12 oz	340g	Fettuccine - uncooked
2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Fresh white mushrooms
		Thickly sliced - (about 5 cups)
1 cup	62g / 2.2oz	Diced onion
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground black pepper
1		Frozen creamed spinach
		Thawed
1 cup	62g / 2.2oz	Diced fresh plum tomatoes
1 1/2 cups	219g / 7.7oz	Diced fontina cheese

Recipe Instructions

Source:
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. Dallas Morning News

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