Mushroom Fettuccine Florentine

• 12 ounces fresh mushrooms, thickly sliced
• 12 ounces fettuccine pasta, uncooked
• 2 tablespoons olive oil
• 1 cup diced onion
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 1 (9 ounce) package creamed spinach, thawed
• 1 cup diced fresh plum tomato
• 1 12 cups diced Fontina cheese

1. Cook pasta in salted water according to package directions, drain, reserving 1 cup pasta water.
2. Place pasta in a large serving bowl; cover and set aside.
3. Meanwhile, in a large skillet, heat oil until hot.
4. Add mushrooms, onion, salt and black pepper; cook until mushrooms are golden, 5 to 7 minutes.
5. Stir in creamed spinach and tomatoes; cook until tomatoes are heated through, about 3 minutes.
6. Spoon over reserved pasta.
7. Sprinkle with cheese; toss to coat adding reserved pasta water according to desired consistency.
8. Serve immediately.

mushrooms, pasta, olive oil, onion, salt, ground black pepper, creamed spinach, fresh plum tomato, fontina cheese

Taken from www.food.com/recipe/mushroom-fettuccine-florentine-118702 (may not work)