Baby Spinach With Fettuccini, Apricots & Walnuts Recipe

Name: Baby Spinach With Fettuccini, Apricots & Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches baby spinach - cut hard stems off; 1 quart button mushrooms; 1/2 cup dried apricots sliced; 1/2 cup walnuts -chopped; 5 cloves garlic - crushed & chopped; 3 tablespoons olive oil; 1 box fettuccini; romano cheese for garnish; 1/2 teaspoon chili paste ground; 1 tablespoon apricot Preserve; 1 tablespoon water; 1 tablespoon olive oil

Servings: persons

2 bunches baby spinach - cut hard stems off
1 quart button mushrooms
1/2 cup dried apricots sliced
1/2 cup walnuts -chopped
5 cloves garlic - crushed & chopped
3 tablespoons olive oil
1 box fettuccini
romano cheese for garnish
1/2 teaspoon chili paste ground
1 tablespoon apricot Preserve
1 tablespoon water
1 tablespoon olive oil

1
In a large heated frying pan combine olive oil and garlic and let the garlic saute on a low flame, until it gets a little golden on the edges.
2
Add the mushrooms to the garlic and oil and let them saute on a low flame, until they are golden.
3
Add the spinach to the mushrooms, garlic and oil and cook the spinach down. Do Not! Overcook the spinach.
4
Add the Apricots and the nuts to the spinach, toss and remove from the heat.
5
Prepare the Fettuccini as directed on the box and add to the spinach.
6
Prepare the dressing to drizzle over the completed dish and toss.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bunches baby spinach - cut hard stems off, 1 quart button mushrooms, 1/2 cup dried apricots sliced, 1/2 cup walnuts -chopped, and more.

Yes, Baby Spinach With Fettuccini, Apricots & Walnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baby Spinach With Fettuccini, Apricots & Walnuts

How did you like this recipe?

Frequently Asked Questions