Pasta toss with spinach and pepperoni
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Pasta shells or penne |
| ⅓ | cup | Olive oil |
| 3 | Garlic cloves; minced | |
| 3 | 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 |
| Salt | ||
| Pepper | ||
Directions
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.
Source: Canadian Living magazine [Jul 95] Per serving: 228 Calories (kcal); 21g Total Fat; (81% calories from fat); 7g Protein; 5g Carbohydrate; 8mg Cholesterol; 244mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
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