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Title: Pasta Toss with Spinach & Pepperoni
Categories: Pasta Meat Ethnic
Yield: 4 Servings
| 3/4 | lb | Pasta shells or penne |
| 1/3 | c | Olive oil |
| 3 | Garlic cloves, minced | |
| 3 | Green onions, chopped | |
| 1/2 | c | Fine dry bread crumbs |
| 1/4 | lb | Pepperoni, thinly sliced |
| 10 | oz | Fresh spinach, chopped |
| 2 | ts | Grated lemon rind |
| 1/2 | c | Parmesan cheese, fresh grate |
| Salt | ||
| Pepper |
In large pot of boiling salted water, cook pasta for 9-12 minutes or until tender but firm. Drain; return to pot.
Meanwhile, in skillet, heat 2 tb of the oil over medium-high heat; cook garlic and onions, stirring, for 1 minute or until softened. Add bread crumbs and pepperoni; cook, stirring, for 2-3 minutes or until crumbs are golden.
Remove from heat; stir in spinach and lemon rind. Add to pasta along with Parmesan and remaining oil; toss well. Season with salt and pepper to taste.
[no nutritional info presented in article]
Source: Canadian Living magazine [Jul 95] Presented in advert by Aurora, Carapelli, Buitoni, and alleggia
[-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
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