Mushroom Fettucine Florentine
Fontina cheese and creamed spinach create a silky sauce that gets tossed with plum tomatoes and button mushrooms.
- 12 oz fettuccine pasta, uncooked
- 2 Tbs olive oil
- 1 lb (about 5 cups) white button mushrooms, thickly sliced
- 1 cup onion, diced
- 1 tsp salt
- 1/2 tsp black pepper, ground
- 1 package (9 ounces) frozen creamed spinach, thawed
- 1 cup fresh plum tomatoes, diced
- 1 1/2 cups (8 ounces) Fontina cheese, diced
- Cook pasta in salted water according to package directions; drain, reserving 1 cup pasta water. Place pasta in a large serving bowl; cover and set aside.
- Meanwhile, in a large skillet, heat oil until hot. Add mushrooms, onion, salt and black pepper; cook until mushrooms are golden, 5 to 7 minutes. Stir in creamed spinach and tomatoes; cook until tomatoes are heated through, about 3 minutes.
- Spoon over reserved pasta. Sprinkle with cheese; toss to coat adding reserved pasta water according to desired consistency. Serve immediately.
Calories from Fat 272 (39%)
(47%)Total Fat 31g
(63%)Saturated Fat 13g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Total Carbohydrate 79g
(23%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.