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