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MUSHROOM FETTUCINE FLORENTINE

YIELD: 4 Portions


INGREDIENTS
• 12.00 ounces fettucine pasta, uncooked
• 2.00 tablespoons olive oil
• 1.00 pound (about 5 cups) fresh white mushrooms, thickly sliced
• 1.00 cup onion, diced
• 1.00 teaspoon salt
• 0.50 teaspoons black pepper, ground
• 1.00 package (9 ounces) frozen creamed spinach, thawed
• 1.00 cup fresh plum tomatoes, diced
• 1.50 cups (8 ounces) fontina cheese, diced


DIRECTIONS
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.


The Mushroom Council (www.mushroomcouncil.com)
 

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