Yield: 4 Servings
Measure | Ingredient |
---|---|
16 ounces | Ziti or penne pasta |
8 ounces | Mushrooms, cleaned & sliced |
1 tablespoon | Olive oil |
5 cups | Loosely packed fresh spinach, cleaned and coarsely chopped |
2 \N | Garlic cloves, minced |
1 cup | Defatted chicken stock or vegetable stock |
1 can | Pitted sliced olives (4 oz) OR |
¼ cup | Diced Kalamata olives, pitted |
½ cup | Feta cheese |
¼ cup | Toasted sliced almonds |
GARNISH
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.