Pasta Toss With Spinach And Pepperoni Recipe
Ingredients
3/4 lb pasta shells or penne 375 g
1/3 cup olive oil 75 mL
3 cloves garlic, minced
3 green onions, chopped
1/2 cup fine dry bread crumbs 125 mL
1/4 lb pepperoni, thinly sliced 125 g
1 pkg (10 oz/284 g) fresh spinach, chopped
2 tsp grated lemon rind 10 mL
1/2 cup freshly grated Parmesan cheese 125 mL
Salt and pepper
Directions
In large pot of boiling salted water, cook pasta for 9 to 12 minutes or until tender but firm.
Drain; return to pot.
Meanwhile, in skillet, heat 2 tbsp (25 mL) 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 to 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.
Drain; return to pot.
Meanwhile, in skillet, heat 2 tbsp (25 mL) 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 to 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.
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