Mushroom Fettuccine Florentine

Name: Mushroom Fettuccine Florentine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 12 ounces fresh mushrooms, thickly sliced; 12 ounces fettuccine pasta, uncooked; 2 tablespoons olive oil; 1 cup diced onion; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 (9 ounce) package creamed spinach, thawed; 1 cup diced fresh plum tomato; 1 1/2 cups diced Fontina cheese

Submitted by lets.eat

"A really nice side dish"

Download

Ready In:: 50mins
Ingredients:: 9
Serves:: 4

ingredients

12 ounces fresh mushrooms, thickly sliced
12 ounces fettuccine pasta, uncooked
2 tablespoons olive oil
1 cup diced onion
1 teaspoon salt
¹⁄₂ teaspoon ground black pepper
1 (9 ounce) package creamed spinach, thawed
1 cup diced fresh plum tomato
1 ¹⁄₂ cups diced Fontina cheese

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.