Mushroom Fettuccine Florentine |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A really nice side dish 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.
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