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Recipe by: meily
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See below ingredients and instructions of the recipe
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
--------------------------GARNISH-------------------------------
1/2 c Feta cheese
1/4 c Toasted sliced almonds
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.
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