Pasta And Spinach Toss

• 8 oz. uncooked dried fettuccine
• 1/3 c. butter
• 1/4 tsp. minced fresh garlic
• 2 c. (8 oz.) sliced fresh mushrooms
• 1 medium onion, sliced into rings
• 10 oz. pkg. chopped frozen spinach, thawed and well drained
• 1/3 c. freshly grated Parmesan cheese

1. In a 4-quart saucepan prepare fettuccine according to package directions.
2. Meanwhile, in 10-inch skillet, melt butter.
3. Stir in garlic.
4. Add mushrooms and onion.
5. Cook over medium heat, stirring occasionally, until mushrooms and onion are soft (5 to 7 minutes). Stir in spinach.
6. Continue cooking, stirring occasionally, until heated through (3 to 4 minutes).
7. Drain fettuccine.
8. Return fettuccine to saucepan; stir in spinach mixture.
9. Remove to serving platter; sprinkle with Parmesan cheese.
10. Serve immediately.
11. Yield: 4 servings.

fettuccine, butter, fresh garlic, mushrooms, onion, frozen spinach, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930830 (may not work)