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Source: Fabulous Food Associations

Mushroom Fettucine Florentine
A great recipe. Your family will be asking for seconds!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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12 ounces fettuccine, uncooked
2 tablespoons olive oil
1 pound fresh white mushrooms, thickly sliced (about 5 cups)
1 cup onion, diced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 package (9ounces) frozen creamed spinach, thawed
1 cup fresh plum tomatoes, diced
1 1/2 cups (8 ounces) 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.

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