Baby Spinach With Fettuccini, Apricots & Walnuts

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

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