Recipe - Greek Spinach Pasta And Toasted Almonds

16 ounce Ziti or penne pasta
8 ounce Mushrooms, cleaned & cut or sliced up
1 tablespoon Olive oil
5 cup Loosely packed fresh
spinach, cleaned and
coarsely chopped
2 Garlic cloves, minced
1 cup Defatted chicken stock
or vegetable stock
1 cn Pitted cut or sliced up olives (4 oz)
OR
One fourth cup Diced Kalamata olives,
pitted

GARNISH
One half cup Feta cheese
One fourth cup Toasted cut or sliced up 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 mediumhigh heat. Spray with
nonostick vegetable coating. When the skillet gets very hot, add the
mushrooms, spreading out thinly.

Cook for 12 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/tn94q3.zip