Greek Spinach, Pasta and Toasted Almonds

4 Servings

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Greek Spinach, Pasta and Toasted Almonds Ingredients

16 oz Ziti or penne pasta	1 cn Pitted sliced olives (4 oz)
8 oz Mushrooms, cleaned & sliced	1/4 c Diced Kalamata olives,
1 tb Olive oil	GARNISH
5 c Loosely packed fresh	1/2 c Feta cheese
2 Garlic cloves, minced	1/4 c Toasted sliced almonds
1 c Defatted chicken stock

Instructions for Greek Spinach, Pasta and Toasted 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: PastaCuisine: Greek