538 kcalBaby Spinach With Fettuccini, Apricots & Walnuts
35 min serves 7
27gprotein63gcarbs22gfat
Ingredients
- •1 tablespoon apricot preserve
- •2 bunches baby spinach - stems off
- •1 quart button mushrooms
- •½ teaspoon ground chili paste
- •½ cup apricots
- •1 box fettuccini
- •5 cloves garlic
- •¾ cup olive oil
- •romano cheese
- •½ cup walnuts
- •4 cups water
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Method
From foodista.com — read the original
- In 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.
- Add the mushrooms to the garlic and oil and let them saut 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.
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Recipe and photo via Spoonacular · original recipe at foodista.com