Spinach and Mozzarella Pasta

Popcorn for breakfast?  Why not?  It's a grain.  It's like, like, grits, but with high self-esteem. ~James Patterson,  The Angel Experiment

From the Farmers' Market or Grocer:
4 c. fresh spinach
8 oz. mozzarella, shredded or torn into small pieces

From your well-stocked pantry:
3/4 lb. whole wheat pasta shells
coarse or sea salt
Olive oil
1 large onion, chopped
2 cloves of garlic, chopped
zest of 2 lemons
1 1/2c. sliced almonds, lightly toasted

Preheat the oven to 375F.

Butter/oil a large casserole dish or baking pan - equal to a 13x9 dish.

Boil the pasta in salted water.  Drain pasta and toss with olive oil.  Set aside.

Heat olive oil in a skillet over medium high.  Saute onions and garlic, add salt.  Stir in spinach.  Cover for about 20 seconds or until the spinach collapses a bit.  Remove from the heat and stir in 1 cup of the almonds and half of the zest.

Add a layer of pasta to the bottom of the baking pan, sprinkle some of the cheese add more pasta, then more cheese.   Be sure to finish with a layer of cheese.

Cover with foil and bake for 30 minutes or until cheese on top is bubbly.

Serve sprinkled with the remaining almonds.

Happy eating,
Elizabeth