Ingredients Jump to Instructions ↓

  1. 12 ounces fettuccine

  2. 2 tablespoons olive oil

  3. 1 pound fresh white mushrooms, thickly sliced, about 5 cups 1 cup diced onion

  4. 1 teaspoon salt

  5. 1/2 teaspoon ground black pepper

  6. 1 (9-ounce) package frozen creamed spinach, thawed

  7. 1 cup diced fresh plum tomatoes

  8. 1 1/2 cups diced fontina cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Meanwhile, in a large skillet, heat oil until hot. Add mushrooms, onion, salt and black pepper; cook until mushrooms are golden, about 5 to 7 minutes.

  3. Stir in creamed spinach and tomatoes; cook until tomatoes are heated through, about 3 minutes. Spoon over reserved pasta. Sprinkle with fontina; toss to coat, adding reserved pasta water to achieve a creamy consistency. Serve immediately.


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