Baby Spinach With Fettuccini, Apricots & Walnuts
2 bunches of Baby Spinach – cut hard stems off
1/2 cup dried Apricots -sliced
1/2 cup walnuts –chopped
5 cloves garlic – crushed & chopped
3 tablespoons olive oil
Romano Cheese for garnish
Dressing for Fettuccini:
1 tablespoon Apricot Preserve
1 tablespoon water
1 tablespoon Olive Oil
Add the mushrooms to the garlic and oil and let them sauté on a low flame, until they are golden.
Add the spinach to the mushrooms, garlic and oil and cook the spinach down. Do Not! Overcook the spinach.
Add the Apricots and the nuts to the spinach, toss and remove from the heat.
Prepare the Fettuccini as directed on the box and add to the spinach.