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Mushroom Fettucine Florentine

16 ounces fresh mushrooms, thickly sliced (about 4 cups)
16 ounces fettucine pasta, uncooked
3 tablespoons olive oil
1 cup diced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 package (9 ounces) frozen creamed spinach, thawed
1 cup diced fresh plum tomatoes
1-1/2 cups (8 ounces) diced fontina cheese

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.
Yield: 4 servings


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