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.
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.
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