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 |
tb |
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 |
cn |
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
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.
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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