Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        ziti or penne pasta
   8      ounces        mushrooms -- cleaned and sliced
   1      tablespoon    olive oil
   5      cups          loosely packed fresh -- spinach, cleaned
                        -- and
                        chopped
   2                    garlic cloves -- minced
   1      cup           defatted chicken stock -- or vegetable stock
   1      can           pitted sliced olives -- (4 oz), or
     1/4  cup           diced kalamata olives -- pitted
                        -----garnish-----
     1/2  cup           feta cheese
     1/4  cup           toasted sliced almonds

Preparation:

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 non-stick 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.