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 tsp 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!