*  Exported from  MasterCook  *
 
                  GREEK SPINACH, PASTA AND TOASTED ALMONDS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Greek                            Pasta
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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