Greek Spinach~ Pasta & Toasted Almonds Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Ziti or penne pasta,
8 ounce: Mushrooms, cleaned & sliced
1 tbsp: 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 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,
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
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.
Source from luhu.jp
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.
Source from luhu.jp