| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian4 |
4 |
servings |
INGREDIENTS
| 3/4 |
lb |
Pasta shells or penne |
| 1/3 |
c |
Olive oil |
| 3 |
|
Garlic cloves; minced |
| 3 |
|
Green onions; chopped |
| 1/2 |
c |
Fine dry bread crumbs |
| 1/4 |
lb |
Pepperoni; thinly sliced |
| 10 |
oz |
Fresh spinach; chopped |
| 2 |
ts |
Grated lemon rind |
| 1/2 |
c |
Parmesan cheese; fresh grate |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
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); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
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