Mushroom Fettuccine Florentine

A really nice side dish

• Ready In: 50 mins
• 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

1. Cook pasta in salted water according to package directions, drain, reserving 1 cup pasta water.
2. Place pasta in a large serving bowl; cover and set aside.
3. 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.
4. Sprinkle with cheese; toss to coat adding reserved pasta water according to desired consistency. Serve immediately.