Baby Spinach With Fettuccini, Apricots & Walnuts


Photo: Lady Catherine Gourmet
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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.

Tools

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About

This dish is very good and so gourmet!

Enjoy!

Yield:

7

Added:

Friday, January 1, 2010 - 3:13pm

Creator:

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