Greek spinach pasta & toasted almonds Recipe

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Greek spinach pasta & toasted almonds

Artist:	_	Yield:	4
Categories:	Eastern European, Greek, Pastas & Noodles, Spinach, Vegetables	Rating:	0
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Ingredients:

16	oz	Ziti or penne pasta
8	oz	Mushrooms, cleaned & sliced
1	tbsp	Olive oil
5	cup	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
1/4	cup	Diced Kalamata olives
		-pitted
		GARNISH
1/2	cup	Feta cheese
1/4	cup	Toasted sliced almonds

Procedures:

1	In a large pot, bring 4 quarts of water to a boil.
2	Add the pasta and cook according to package directions.
3	Meanwhile, heat a large skillet over medium-high heat.
4	Spray with nonostick vegetable coating.
5	When the skillet gets very hot, add the mushrooms, spreading out thinly.
6	Cook for 1-2 minutes to brown.
7	Toss and cook for 2 minutes more.
8	You want them to brown and not get watery.
9	Turn off the heat and reserve until the pasta is cooked.
10	When the pasta is al dente, drain in a colander and return to the cooking pot.
11	Toss with the olive oil.
12	Add the spinach, garlic, stock, olives, and the mushrooms.
13	Toss well to mix.
14	Place on individual plates or a serving platter and top with feta cheese and the almonds