Pasta Toss With Spinach And Pepperoni

Course : Italian
Serves: 4
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3/4 pound pasta shells or penne
1/3 cup olive oil
3 cloves garlic -- minced
3 medium green onions -- chopped
1/2 cup fine dry bread crumbs
1/4 pound pepperoni -- thinly sliced
10 ounces fresh spinach -- chopped
2 teaspoons grated lemon rind
1/2 cup parmesan cheese -- fresh grate
1 teaspoon salt
1 teaspoon pepper

Preparation / Directions:

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]

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