Mushroom Fettucine Florentine

12 oz fettuccine pasta, uncooked
2 T olive oil
1 lb (about 5 cups) fresh white mushrooms, thickly sliced
1 c onion, diced
1 t salt
1/2 t black pepper
1 pkg (9 oz) frozen creamed spinach, thawed
1 c fresh roma tomatoes, diced
1 1/2 c (8 oz) fontina cheese, diced (I use parmesan)

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, 5-7 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 to desired consistency. Serve immediately.

(This recipe is for the mushroom lovers out there!)