Greek spinach~ pasta & toasted almonds
Yield: 4 Servings
Ingredients:
- 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 MMMMM--------------------------GARNISH-------------------------------
- 1/2 c Feta cheese
- 1/4 c Toasted sliced almonds
Instructions:
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.
