Ingredients:
2 bunches of Baby Spinach - cut hard stems off
1 quart of Button Mushrooms
½ cup dried Apricots -sliced
½ cup walnuts -chopped
5 cloves garlic - crushed & chopped
3 tablespoons olive oil
1 box of Fettuccini
Romano Cheese for garnish - if desired
Dressing for Fettuccini:
½ teaspoon ground chili paste
1 tablespoon Apricot Preserve
1 tablespoon water
1 tablespoon Olive Oil
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.
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.
Prepare the dressing to drizzle over the completed dish and toss.
This dish is very good and so gourmet!
Enjoy!
Mother Rimmy says
Love the healthy ingredients. I can't wait to try this!
My Casa Bella says
Your blog is so pretty, love your background.
Pasta dish looks so yummy!!
Sorry I didn't get to invite you to my dinner party.....LOL, but thanks for stopping by and saying hi! Come again.
Arlene
Joanne says
how interesting! I would have never thought to put dried apricots in a pasta dish, but it sounds really good. A better use for them than me just eating them uncontrollably out of the bag.
Poetic Shutterbug says
Exciting ingredients and sounds delicious. I will definitely try this. Thanks.
Swapna says
Happy New Year, Catherine.. I have an award for you. Please visit my blog.
Erica says
Delicious vegetarian recipe! My husband would love this one!
kothiyavunu says
Oh Yum!!Love all the ingredients..Feel like having some!!
skdd says
Maybe I'll make this tonight. I actually have all of these ingredients. happy new year you wonderful ladygourmet!