Greek Spinach Pasta & Toasted Almonds

Recipe Ingredients

16 oz	454g	Ziti or penne pasta
8 oz	227g	Mushrooms - cleaned & sliced
1 tablespoon	15ml	Olive oil
5 cups	1185ml	Loosely packed fresh - spinach, cleaned and
		Chopped
2		Garlic cloves - minced
1 cup	237ml	Defatted chicken stock - or vegetable stock
1		Pitted sliced olives - (4 oz), or
1/4 cup	36g / 1.3oz	Diced kalamata olives - pitted
		Garnish
1/2 cup	73g / 2.6oz	Feta cheese
1/4 cup	23g / 0.8oz	Toasted 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.

Source:
Papadakis Taverna, San Pedro, CA

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