Ingredients:
- 1 tablespoon Apricot Preserve
- 2 bunches of Baby Spinach – cut hard stems off
- 1 quart of Button Mushrooms
- 1/2 teaspoon ground chili paste
- 1/2 cup dried Apricots -sliced
- 1 box of Fettuccini
- 5 cloves garlic – crushed & chopped
- 3/4 cup cup olive oil+ ¼ olive oil
- Romano Cheese for garnish
- 1/2 cup walnuts –chopped
- 4 cups water
Course: lunch,main course,main dish,dinner