Greek Spinach, Pasta & Toasted Almonds

A Greek-accented pasta that comes together in the time it takes to boil a pot of ziti. Browned mushrooms, wilted spinach, briny kalamata olives, crumbled feta, and a shower of toasted almonds, all bright with garlic and glossed with olive oil.

The mushroom browning is the technique worth respecting. Spread the slices thin in a very hot dry pan and leave them alone for a full minute before tossing. That wait is when the sugars caramelize and excess water evaporates, the difference between savory and soggy. Crowded mushrooms steam, spread mushrooms brown.

Chicken broth is the clever addition at the toss stage. It turns what would be a dry pasta into something saucy and satisfying, the pasta drinks up the stock and coats every strand with savory liquid. Vegetable broth works for a vegetarian version.

Toast the almonds in a dry skillet until golden and fragrant, about 3 minutes. Do this first, they burn fast and you cannot easily pull them back. The crunch they add to the finished pasta is what makes this feel complete.

Finish with crumbled feta over the top, and serve warm.

Kitchen Tips

• Use fresh spinach, frozen gives off water and dilutes the dish.
• Chop spinach roughly, whole leaves wilt unevenly.
• Drain the black olives well, excess brine clashes with the kalamatas.
• Let the hot pasta wilt the spinach on contact, no need for extra cooking.

Variations

• Add grilled chicken breast strips for a protein boost.
• Swap ziti for penne or rotini.
• Use goat cheese or aged ricotta salata instead of feta for variety.