Baby Spinach With Fettuccini, Apricots & Walnuts
By: Lady Catherine ...
Published: Friday, January 1, 2010 - 3:13pm

Ingredients




2 bunches of Baby Spinach – cut hard stems off
1 quart of Button Mushrooms
1/2 cup dried Apricots -sliced
1/2 cup walnuts –chopped
5 cloves garlic – crushed & chopped
3 tablespoons olive oil
1 box of Fettuccini
Romano Cheese for garnish

Dressing for Fettuccini:

1/2 teaspoon ground chili paste
1 tablespoon Apricot Preserve
1 tablespoon water
1 tablespoon Olive Oil

Preparation

1 In a large heated frying pan combine olive oil and garlic and let the garlic sauté on a low flame, until it gets a little golden on the edges. 2 Add the mushrooms to the garlic and oil and let them sauté on a low flame, until they are golden. 3 Add the spinach to the mushrooms, garlic and oil and cook the spinach down.  Do Not!  Overcook the spinach. 4 Add the Apricots and the nuts to the spinach, toss and remove from the heat. 5 Prepare the Fettuccini as directed on the box and add to the spinach. 6 Prepare the dressing to drizzle over the completed dish and toss.

About


This dish is very good and so gourmet!
Enjoy!