Mushroom Fettucine Florentine

Recipe courtesy of the Mushroom Council and mushroominfo.com

 

Yield: 4

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 1/2 cups (8 ounces) fontina cheese, diced

Directions

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.

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. 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 according to desired consistency. Serve immediately.

 

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