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Greek Spinach, Pasta & Toasted Almonds

Greek Spinach~ Pasta & Toasted Almonds recipe image
This vibrant Greek-inspired pasta dish combines tender ziti or penne with earthy saut&# 195;©ed mushrooms and fresh spinach. The addition of toasted almonds provides a delightful crunch and nutty flavor that elevates the dish. It is a satisfying, healthy main course perfect for weeknight dinners or light lunches. The flavors are bright and fresh, relying on simple ingredients to create a wholesome meal. Great for those seeking a vegan option that is both comforting and nutritious. Serve it warm for a hearty experience that the whole family will enjoy.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 601.1
Description
This vibrant Greek-inspired pasta dish combines tender ziti or penne with earthy saut&# 195;©ed mushrooms and fresh spinach. The addition of toasted almonds provides a delightful crunch and nutty flavor that elevates the dish. It is a satisfying, healthy main course perfect for weeknight dinners or light lunches. The flavors are bright and fresh, relying on simple ingredients to create a wholesome meal. Great for those seeking a vegan option that is both comforting and nutritious. Serve it warm for a hearty experience that the whole family will enjoy.
Ingredients
  • 16 ounce Ziti or penne pasta
  • 8 ounce Mushrooms, cleaned & sliced
  • 1 tablespoon Olive oil
  • 5 cup Loosely packed fresh spinach, cleaned and coarsely chopped
  • 2 cloves Garlic, minced
  • 1 cup Defatted chicken stock or vegetable stock
  • 4 ounce Pitted sliced olives OR 1/4 cup diced Kalamata olives, pitted
  • 1/2 cup Sliced almonds, toasted
Directions
  1. 1
    Bring a large pot of salted water to a boil. Cook the ziti or penne pasta according to package instructions until al dente. Drain and set aside.
  2. 2
    While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until browned and tender.
  3. 3
    Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
  4. 4
    Pour in the vegetable stock and bring to a simmer. Add the pitted olives and cook for 2 minutes to allow flavors to meld.
  5. 5
    Add the chopped fresh spinach to the skillet. Stir continuously until the spinach is just wilted and bright green.
  6. 6
    Add the drained pasta to the skillet with the spinach and mushroom mixture. Toss gently to coat the pasta evenly with the sauce.
  7. 7
    Serve immediately, topped generously with the toasted almonds for added crunch.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 601.1kcal
% Daily Value *
Total Fat 8.8g14%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 14.0mg1%
Total Carbohydrate 106.6g36%
Dietary Fiber 9.2g37%
Sugars 6.0g
Protein 26.2g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Toast the almonds in a dry pan over medium heat for 2-3 minutes until golden brown before serving. Keep a close eye on them as they can burn quickly.

For a richer sauce, you can add a splash of lemon juice or a sprinkle of dried oregano to enhance the Greek flavors.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to refresh the sauce.

Keywords: greek pasta, spinach recipe, vegan dinner, toasted almonds, mushroom pasta, healthy main, quick meal, vegetarian, pasta primavera, mediterranean, weeknight dinner, almond crunch, fresh spinach, olive oil, garlic, olives, plant based, easy cooking, family friendly, comfort food
Read it online: https://www.chefs-mate.com/recipe/greek-spinach-pasta-toasted-almonds-2/