| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main course, Mediterrane, Pasta, Pasta sauce, Sautted | 2 | servings | |
INGREDIENTS
| 3 | qt | Water |
| 2 | tb | 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 | c | Pasta shells; medium-large |
| 1/2 | c | Grated Parmesan cheese |
INSTRUCTIONS
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 tree-shaded squares. The local wine we had with this pasta was light, white, and dry. Recipe by: =AC Cole Publishing Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb 01, 99, converted by MM_Buster v2.0l.
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