16 oz Ziti or penne pasta

      8 oz Mushrooms, cleaned & sliced

      1 tb Olive oil

      5 c  Loosely packed fresh

           -spinach, cleaned and
           -coarsely chopped
      2    Garlic cloves, minced

      1 c  Defatted chicken stock

           -or vegetable stock
      1 cn Pitted sliced olives (4 oz)

           -OR
    1/4 c  Diced Kalamata olives,

           -pitted
----------------------------------GARNISH----------------------------------
    1/2 c  Feta cheese

    1/4 c  Toasted sliced almonds

  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 1-2 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.