Recipe - Pasta Toss With Spinach And Pepperoni

Three fourths pound Pasta shells or penne
1/3 cup Olive oil
3 Garlic cloves, minced
3 Green onions, chopped
One half cup Fine dry bread crumbs
One fourth pound Pepperoni, thinly cut or sliced up
10 ounce Fresh spinach, chopped
2 teaspoon Grated lemon rind
One half cup Parmesan cheese, fresh grate
Salt
Pepper

In large pot of boiling salted water, cook pasta for 912 minutes or until
tender but firm. Drain; return to pot.

Meanwhile, in skillet, heat 2 tablespoon of the oil over mediumhigh heat; cook
garlic and onions, stirring, for 1 minute or until softened. Add bread
crumbs and pepperoni; cook, stirring, for 23 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini