Pasta And Spinach Toss - cooking recipe

Ingredients

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

Preparation

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