Name: Mushroom Fettucine Florentine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 ounces fettuccine pasta (uncooked); 2 tablespoons olive oil; 1 pound about 5 cups white button mushrooms, thickly sliced; 1 cup onion (diced); 1 teaspoon salt; 1/2 teaspoons black pepper (ground); 1 package (9 ounces frozen creamed spinach, thawed); 1 cup fresh plum tomatoes (diced); 1 1/ cups 8 ounces fontina cheese, diced

Mushroom Fettucine Florentine

Prep Time 5

Cook Time 15

Total Time 20

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Servings

Ingredients

12 ounces fettuccine pasta uncooked
2 tablespoons olive oil
1 pound about 5 cups white button mushrooms, thickly sliced
1 cup onion diced
1 teaspoon salt
1/2 teaspoons black pepper ground
1 package 9 ounces frozen creamed spinach, thawed
1 cup fresh plum tomatoes diced
1 1/ cups 8 ounces fontina cheese, diced

Instructions

Preparation

1 Cook pasta in salted water according to package directions; drain, reserving 1 cup pasta water. Place pasta in a large serving bowl; cover and set aside.2 Meanwhile, in a large skillet, heat oil until hot. Add mushrooms, onion, salt and black pepper; cook until mushrooms are golden, 5 to 7 minutes.3 Stir in creamed spinach and tomatoes; cook until tomatoes are heated through, about 3 minutes4 Spoon over reserved pasta. Sprinkle with cheese; toss to coat adding reserved pasta water according to desired consistency. Serve immediately.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com