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Pasta and Spinach 3/4 lb. spaghetti, linguine, or penne 5 c. clean shredded, loosely packed spinach 1 1/2 lbs. cooked scallops (or half scallops and half shrimp) 1/3 c. feta cheese Cook pasta according to directions. Add the spinach about 1 minute before the pasta is done. Drain and put in a warm serving bowl. Add sauce and toss to coat. Sprinkle cooked and warmed seafood over sauce-coated pasta. Toss with feta cheese. Sauce 3 Tbsp. olive oil 1 c. slivered red peppers 2 Tbsp. minced garlic 1/8 to 1/4 tsp. cayenne pepper 1 1/2 c. finely chopped onion 1/2 c. fresh lemon juice 1 Tbsp. brown sugar 1 Tbsp. lemon zest 1 tsp. salt 1 tsp. black pepper Heal olive oil in pan and stir in peppers, garlic, and cayenne. Cook 5 minutes. Add onion and cook uncovered until onion and red pepper are tender, stirring, 8 to 10 minutes. Add juice, sugar, zest, salt, and pepper. Heat 1 minute. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |