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Mushroom Fettuccine Florentine

12 oz. fettuccine pasta, uncooked
2 Tbsp. olive oil
1 lb. (about 5 cups) fresh white mushrooms, thickly sliced
1 cup onion, diced
1 tsp. salt
1/2 teaspoon black pepper, ground
1 pkg. (9 oz.) frozen creamed spinach, thawed
1 cup fresh plum tomatoes, diced
1-1/2 cups (8 oz.) fontina cheese, diced

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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