Bucatini with Baby Spinach, mushroons and fontina

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 1 lb. Bucatini
• 2 Tbsp. olive oil
• 1 lb. sliced mixed mushroom blend
• 1 sliced medium onion
• 4 cloves garlic
• 1 can (28 oz.) crushed tomatoes
• 3 slices hot cherry peppers
• 1/2 tsp. salt
• 5 oz. baby spinach
• 1 1/2 cup shredded fontina cheese, divided use

Directions

1. Cook pasta following package detections. Drain, reserving 1 cup cooking water. Meanwhile, heat olive oil in a large nonstick skillet over medium-high, add mushrooms, onion and garlic. 1 cup of the cheese. Cook 5 minutes, stirring occasionally. Stir in tomatoes, cherry peppers and salt, simmer 5 minutes. Toss Bucatini with tomato sauce and stir in baby spinach and 1 cup of the cheese. Add served cooking water to thin sauce, if needed. Serve with remaining 1/2 cup cheese sprinkled over the top.

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