Mushroom fettuccine florentine
Yield: 4 Servings
Ingredients:
- 12 oz Fettuccine uncooked
- 2 tb Olive oil
- 1 lb Fresh white mushrooms Thickly sliced(about 5 cups)
- 1 c Diced onion
- 1 ts Salt
- 1/2 ts Ground black pepper
- 1 pk 9 oz. frozen creamed spinach Thawed
- 1 c Diced fresh plum tomatoes
- 1 1/2 c Diced fontina cheese
Instructions:
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
