Ingredients
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8 ounces uncooked fettuccine pasta
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3 tablespoons butter or 3 tablespoons margarine
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1 cup fresh mushrooms, sliced 1/4 inch
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1 tablespoon all-purpose flour
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1/4 cup grated parmesan cheese
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1 1/2 cups half-and-half
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1 (10 ounce) package frozen chopped spinach, thawed, drained
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15 cherry tomatoes, halved
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1 teaspoon basil leaves
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1/2 teaspoon salt
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1/4 teaspoon pepper
Instructions
- Cook fettucine according to package directions; drain, rinse and drain again.
- Meanwhile, in 10" skillet melt butter; add mushrooms.
- Cook over medium heat, stirring occasionally, until mushrooms are tender (2 to 3 minutes).
- Stir in flour until smooth and bubbly (1 minute).
- Stir in remaining ingredients, except fettucine.
- Continue cooking, stirring occasionally, until heated through (6 to 8 minutes).
- Serve over fettucine.