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Title: Greek Spinach, Pasta and Toasted Almonds
Categories: Greek Pasta Vegetable
Yield: 4 Servings
| 16 | oz | Ziti or penne pasta |
| 8 | oz | Mushrooms, cleaned & sliced |
| 1 | tb | Olive oil |
| 5 | c | Loosely packed fresh spinach, cleaned and coarsely chopped |
| 2 | Garlic cloves, minced | |
| 1 | c | Defatted chicken stock or vegetable stock |
| 1 | cn | Pitted sliced olives (4 oz) OR |
| 1/4 | c | Diced Kalamata olives, pitted |
| GARNISH | ||
| 1/2 | c | Feta cheese |
| 1/4 | c | Toasted sliced almonds |
In a large pot, bring 4 quarts of water to a boil. Add the pasta and cook according to package directions.
Meanwhile, heat a large skillet over medium-high heat. Spray with nonostick vegetable coating. When the skillet gets very hot, add the mushrooms, spreading out thinly.
Cook for 1-2 minutes to brown. Toss and cook for 2 minutes more. You want them to brown and not get watery. Turn off the heat and reserve until the pasta is cooked.
When the pasta is al dente, drain in a colander and return to the cooking pot. Toss with the olive oil. Add the spinach, garlic, stock, olives, and the mushrooms. Toss well to mix.
Place on individual plates or a serving platter and top with feta cheese and the almonds.
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