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" On WED, 17 JAN 1996 184529 -0400

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