Recipe - Mushroom Fettuccine Florentine

12 ounce Fettuccine, uncooked
2 tablespoon Olive oil
1 pound Fresh white mushrooms,
Thickly cut or sliced up (about 5 cp)
1 cup Diced onion
1 teaspoon Salt
One half teaspoon Ground black pepper
1 pack 9 oz. frozen creamed spinach
Thawed
1 cup Diced fresh plum tomatoes
1 One half cup 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 intil 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. Source: Dallas Morning
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