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Creamy Mushroom Fettucine Florentine
-1 pound fresh white mushrooms
-12 oz fettucine pasta
-2 tbsp olive oil
-1 cup chopped onion
-1 tsp salt
-1/2 tsp freshly ground pepper
-1 (9 oz) package frozen creamed spinach, thawed
-1 cup diced fresh plum tomatoes
-1 1/2 cups (8 oz) diced fontina cheese
1. Rinse mushrooms and pat dry. Trim stems and cut mushrooms into thick slices.
2. Cook pasta in lightly salted water according to package instructions. Drain, reserving 1 cup of pasta water. Turn pasta into a large serving bowl.
3. Heat oil in a large skillet. When hot, add mushrooms, onions, salt, and pepper. Cook over medium high heat, stirring and tossing until liquid is evaporated and mushrooms are golden, 5-7 minutes. Stir in creamed spinach and tomatoes. Continue to cook and stir until tomatoes are heated through, about 3 minutes.
4. Spoon skillet mixture over pasta. Sprinkle with cheese. Toss to coat, gradually adding enough of the reserved pasta water to achieve desired consistency. Serve immediately.