| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Greek | Greek, Pasta, Vegetables | 4 | Servings |
INGREDIENTS
| 16 | oz | Ziti or penne pasta |
| 8 | oz | Mushrooms, cleaned & sliced |
| 1 | T | Olive oil |
| 5 | c | Loosely packed fresh |
| spinach cleaned and | ||
| coarsely chopped | ||
| 2 | Garlic cloves, minced | |
| 1 | c | Defatted chicken stock |
| or vegetable stock | ||
| 1 | Pitted sliced olives, 4 oz | |
| OR | ||
| 1/4 | c | Diced Kalamata olives |
| pitted | ||
| 1/2 | c | Feta cheese |
| 1/4 | c | Toasted sliced almonds |
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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