Greek Spinach Pasta and Toasted Almonds

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Greek Spinach Pasta and Toasted Almonds

 

16 ounces ziti or penne pasta

8 ounces mushrooms, cleaned & sliced

1 tablespoon olive oil

5 cups loosely packed fresh spinach, cleaned and chopped

2 garlic cloves, minced

1 cup vegetable stock

1/4 cup diced kalamata olives, pitted

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 to 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.

Serves 4.

 

 

 

 

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