Ingredients
- 3 tablespoon olive oil
- 6 ounce smoked spanish chorizo links, casings removed and cut into y.-inch pieces
- 2 ounce large red bell peppers, cored, seeded and cut into 1/2-inch pieces
- 1 ounce large yellow onion, finely chopped
- 4 ounce garlic cloves, finely chopped
- 1 tablespoon fresh lemon juice
- 1 pound conchiglie (pasta shells)
- 5 ounce fresh baby spinach (about 7 cups not packed)
Preparation
Baking Directions:
Heat a large, heavy nonstick skillet over medium-high heat.
Add the olive oil, and then add the chorizo and cook, stirring occasionally, for about 3 minutes, or until beginning to brown.
Add the bell peppers and onions and cook, stirring occasionally for about 5 minutes, or until the onions are translucent and tender.
Stir in the garlic and cook for about 2 minutes, or until tender.
Stir in the lemon zest and lemon juice.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook, stirring often to prevent the pasta from sticking together, for about 8 minutes, or until tender but still firm to the bite.
Scoop out and reserve ¾ cup of the pasta cooking water.
Drain the pasta.
Add the pasta, reserved cooking water and the spinach to the chorizo mixture and stir until the spinach wilts.
Season to taste with salt and pepper.
Divide the pasta among four pasta bowls and serve.
