Greek Spinach, Pasta & Toasted Almonds
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta, ziti
|
|
| 8 | ounces |
mushrooms
sliced |
|
| 1 | tablespoon |
olive oil
|
|
| 5 | cups |
spinach
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | cup |
chicken broth
|
|
| 1 | can |
olives
pitted, sliced |
*
|
| ¼ | cup |
kalamata olives
pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta, ziti
|
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 15 | ml |
olive oil
|
|
| 1.2 | l |
spinach
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 237 | ml |
chicken broth
|
|
| 1 | can |
olives
pitted, sliced |
*
|
| 59 | ml |
kalamata olives
pitted |
*
|
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 to 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.
