Greek Spinach, Pasta and Toasted Almonds

• 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
• 1/4 cup kalamata olives pitted

1. In a large pot, bring 4 quarts of water to a boil.
2. Add the pasta and cook according to package directions.
3. Meanwhile, heat a large skillet over medium-high heat.
4. Spray with nonostick vegetable coating.
5. When the skillet gets very hot, add the mushrooms, spreading out thinly.
6. Cook for 1 to 2 minutes to brown.
7. Toss and cook for 2 minutes more.
8. You want them to brown and not get watery.
9. Turn off the heat and reserve until the pasta is cooked.
10. When the pasta is al dente, drain in a colander and return to the cooking pot.
11. Toss with the olive oil.
12. Add the spinach, garlic, stock, olives, and the mushrooms.
13. Toss well to mix.
14. Place on individual plates or a serving platter and top with feta cheese and the almonds.

pasta, mushrooms, olive oil, garlic, chicken broth, olives, olives

Taken from recipeland.com/recipe/v/greek-spinach-pasta-toasted-alm-42017 (may not work)