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Greek Spinach Pasta & Toasted Almonds

Type: Pasta, Vegetables
Serves: 4 people

Recipe Ingredients

16 oz 454gZiti or penne pasta
8 oz 227gMushrooms - cleaned & sliced
1 tablespoon 15mlOlive oil
5 cups 1185mlLoosely packed fresh - spinach, cleaned and
2   Garlic cloves - minced
1 cup 237mlDefatted chicken stock - or vegetable stock
1   Pitted sliced olives - (4 oz), or
1/4 cup 36g / 1.3ozDiced kalamata olives - pitted
1/2 cup 73g / 2.6ozFeta cheese
1/4 cup 23g / 0.8ozToasted sliced almonds

Recipe Instructions

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.

Papadakis Taverna, San Pedro, CA


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