Greek Spinach, Pasta And Toasted Almonds

Course : Greek
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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 cloves garlic -- minced
1 cup defatted chicken stock -- or vegetable stock
1 can pitted sliced olives -- (4 oz), or
1/4 cup diced kalamata olives -- pitted
1/2 cup feta cheese
1/4 cup toasted sliced almonds

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Greek Recipes