Print
Email
Add a photoServings: 4
Ingredients
- 16 ounce Ziti or possibly penne pasta
- 8 ounce Mushrooms, cleaned & sliced
- 1 Tbsp. Extra virgin olive oil
- 5 c. Loosely packed fresh spinach, cleaned and coarsely minced
- 2 x Garlic cloves, chopped
- 1 c. Defatted chicken stock or possibly vegetable stock
- 1 can Pitted sliced olives (4 ounce) Or possibly
- 1/4 c. Diced Kalamata olives, pitted
- 1/2 c. Feta cheese
- 1/4 c. Toasted sliced almonds
Directions
- In a large pot, bring 4 qts of water to a boil. Add in 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 warm, add in the mushrooms, spreading out thinly.
- Cook for 1-2 min to brown. Toss and cook for 2 min more. You want them to brown and not get watery. Turn off the heat and reserve till the pasta is cooked.
- When the pasta is al dente, drain in a colander and return to the cooking pot. Toss with the extra virgin olive oil. Add in the spinach, garlic, stock, olives, and the mushrooms. Toss well to mix.
- Place on individual plates or possibly a serving platter and top with feta cheese and the almonds.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 1441 | |
| Calories from Fat 1010 | 70% |
| Total Fat 112.6g | 141% |
| Saturated Fat 17.8g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 552mg | 23% |
| Potassium 614mg | 18% |
| Total Carbs 90.44g | 24% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.42g | 4% |
| Protein 20.58g | 33% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
