Recipe - Pasta Shells With Spinach

3 qt Water
2 tablespoon Olive oil
2 Tomatoes; ripe and unpeeled
30 Whole spinach leaves; no
stems or tough leaves
Sea salt
Fresh ground black pepper
1 Lemon
1 cup Pasta shells; mediumlarge
One half cup Grated Parmesan cheese

Fill a large saucepan with water and place over high heat to boil for
pasta.

Warm olive oil in a sautT pan or skillet; cut tomatoes into pan and simmer
5 minutes. With a chef's knife, coarsely chop spinach leaves, add to pan,
and cook 5 minutes; spinach will wilt. Season with salt and pepper to
taste. Grate rind of lemon into pan and cook 5 minutes.

Add pasta to rapidly boiling water and cook about 4 minutes. Drain pasta
into a colander and pour pasta into a warm bowl. Mix with hot sauce. Serve
a bowl of grated Parmesan cheese.

NOTES : Pasta with tomatoes, spinach, olive oil and lemon. On Elba we drove
up the winding roads through forests of chestnut to reach a small
restaurant, and cooler air and the sweet smells of thyme, rosemary,
oregano, and mint. In the old, quiet hilltop villages the men sit as they
always have, in treeshaded squares. The local wine we had with this pasta
was light, white, and dry.

Recipe by: =AC Cole Publishing

Posted to MMRecipes Digest V4 #4 by "Rfm" RobertMiles@usa.net on Feb
01, 99, converted by MM_Buster v2.0l.