| 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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