Yield: 4 Servings
|¾ pounds||Pasta shells or penne|
|⅓ cup||Olive oil|
|3 \N||Garlic cloves, minced|
|3 \N||Green onions, chopped|
|½ cup||Fine dry bread crumbs|
|¼ pounds||Pepperoni, thinly sliced|
|10 ounces||Fresh spinach, chopped|
|2 teaspoons||Grated lemon rind|
|½ cup||Parmesan cheese, fresh grate|
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@...