My mom found this recipe years ago in the newspaper and the first time I tasted it, I thought it was Italian restaurant worthy. I made it tonight and it was as creamy and delicious as I remembered. Serve it with some French bread and salad and you'll feel like you are at an Italian restaurant but for much less money!
12 oz. fettucine pasta
2 T olive oil
1 lb. fresh white mushrooms, thinkly sliced (about 5 cups)
1 c. diced onion
1 tsp. salt
1/2 tsp. ground black pepper
1 package (9 oz) frozen creamed spinach, thawed
1 c. diced fresh plum tomatoes
1 1/2 (8 oz( diced fontina cheese
Cook pasta in salted water according to package directions; Drain but reserve 1 cup of the pasta water!
Place pasta in large serving bowl; cover and set aside.
In a large skillet, heat oil until hot.
Add mushrooms, onion, salt and black pepper; cook until mushrooms are golden, 5-7 min.
Stir in creamed spinach and tomatoes; cook until tomatoes are heated through, about 3 min.
Spoon over reserved pasta. Sprinkle with cheese; toss to melt cheese and coat pasta. Add reserved pasta water for desired consistency. You probably won't use that much water. You want it to be creamy.