0 recipes from contoocook and beyond


12 oz. mushrooms, thickly sliced
l2 oz. fettuchini pasta, uncooked
2 tbsps. olive oil
l cup diced onion
l tsp. salt
l/2 tsp. pepper
l pkg. frozen creamed spinach, thawed
l cup diced fresh plum tomatoes
8 oz. diced fontina cheese
cook pasta in salted water according to pkg. di9rections. drain, reserving l cup pasta water. place pasta in large serving bowl
cover and set aside. in large skillet heat oil until hot and add mushrooms, onions s&p and cook until mushrooms are golden,
5-7 minutes. stir in creamed spinach and tomatoes; cook until tomatoes are heated through about 3 mins. spoon mixture over
pasta; sprinkle with cheese ; toss to coat until mixed well and then add the pasta water according to desired consistency/
serves 4. mushroom package

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