Recipe: Mushroom Fettuccine Florentine (using frozen creamed spinach, tomatoes, and Fontina)

MUSHROOM FETTUCCINE FLORENTINE

12 oz fettuccine, uncooked
2 tbsp olive oil
1 lb fresh white mushrooms, thickly sliced(about 5 cups)
1 cup diced onion
1 tsp salt
1/2 tsp ground black pepper
1 (9 oz.) pkg frozen creamed spinach, thawed
1 cup diced fresh plum tomatoes
1 1/2 cups diced fontina cheese

Cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Place pasta in large serving bowl, cover and set aside.

In 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 for desired consistency.

Servings: 4
Source: Dallas Morning News