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.