Mushroom Fettuccine Florentine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Fettuccine, uncooked
2 tbsp: Olive oil,
1 lbs: Fresh white mushrooms,
Thickly sliced, about 5 cups
1 cup: Diced onion,
1 tsp: Salt,
1/2 tsp: Ground black pepper,
1 package: 9 oz. frozen creamed spinach,
Thawed,
1 cup: Diced fresh plum tomatoes,
1 1/2 cup: Diced fontina cheese,
Directions:
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 News
Source from luhu.jp
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 News
Source from luhu.jp