Pasta toss with spinach & pepperoni

Yield: 4 Servings

Measure Ingredient
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
\N \N Salt
\N \N 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@...

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