Greek spinach~ pasta & toasted almonds

4 Servings

Ingredients

Quantity Ingredient
16 ounces Ziti or penne pasta
8 ounces Mushrooms, cleaned & sliced
1 tablespoon Olive oil
5 cups Loosely packed fresh spinach, cleaned and coarsely chopped
2 Garlic cloves, minced
1 cup Defatted chicken stock or vegetable stock
1 can Pitted sliced olives (4 oz) OR
¼ cup Diced Kalamata olives, pitted
½ cup Feta cheese
¼ cup Toasted sliced almonds

Directions

GARNISH

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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