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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