Baby Spinach With Fettuccini, Apricots & Walnuts

Name: Baby Spinach With Fettuccini, Apricots & Walnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7
Cuisine: Mediterranean
Ingredients: 1 tbsp Apricot (1 tablespoon Apricot Preserve + 1/2 cup dried Apricots -sliced); 2 bunch Baby Spinach (2 bunches of Baby Spinach – cut hard stems off); 1 quart Mushrooms (1 quart of Button Mushrooms); ½ tsp Chilli Powder (1/2 teaspoon ground chili paste); 1 package Fettuccine (1 box of Fettuccini); 5 cloves Garlic (5 cloves garlic – crushed & chopped); ¾ cup Olive Oil (3/4 cup cup olive oil+ ¼ olive oil); 0 pieces Romano Cheese (Romano Cheese for garnish); ½ cup Walnuts (1/2 cup walnuts –chopped); 4 cup Water (4 cups water)

25 minMediterranean

Servings7

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Vegetarian
Pescatarian
Mediterranean Diet

Steps

1In a large heated frying pan combine olive oil and garlic and let the garlic saut on a low flame, until it gets a little golden on the edges.
2Add the mushrooms to the garlic and oil and let them saut on a low flame, until they are golden.
3Add the spinach to the mushrooms, garlic and oil and cook the spinach down. Do Not! Overcook the spinach.
4Add 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.