Greek Spinach Pasta And Toasted Almonds

Serving Size : 4
Ingredients

for prepare Greek Spinach Pasta And Toasted Almonds

:

Amount	Measure	Ingredient - Preparation Method
16	ounces	ziti or penne pasta
8	ounces	mushrooms - cleaned & sliced
1	tablespoon	olive oil
5	cups	loosely packed fresh - spinach, cleaned
and chopped greek spinach pasta and toasted almonds
2		garlic cloves - minced
1	cup	defatted chicken stock - or vegetable stock
1	can	pitted sliced olives - (4 oz), or
1/4	cup	diced kalamata olives - pitted
garnish greek spinach pasta and toasted almonds
1/2	cup	feta cheese
1/4	cup	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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