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Mushroom Fettucine Florentine

Mushroom Fettucine Florentine

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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Servings

4 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