Mushroom Spinach Fettuccini

• 1 1/2 pounds fettuccini spinach
• 8 ounces mushrooms bella
• 1 leek white and light green parts, diced
• 1/4 red pepper diced
• 8 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup chicken stock

1. In a saute pan, melt the butter on medium heat.
2. Add the diced leeks. Cook for 5 minutes until softened.
3. Add the mushrooms and red peppers and cook for 3 minutes or so. The mushrooms will shrink and there water will be cooked out.
4. Add the flour and mix well.
5. Meanwhile, boil 4 quarts of water and once boiling, add the pasta and cook for 1 minute.
6. Finish the vegetables by adding the stock to the vegetables and flour. Cook until the gravy thickens.
7. The last step is to add the pasta to the vegetables and gravy. Mix thoroughly.
8. Serve and enjoy!

fettuccini spinach, mushrooms, white, red pepper, butter, flour, chicken stock

Taken from www.yummly.com/recipe/Mushroom-Spinach-Fettuccini-1065701 (may not work)