Recipe for Pasta Shells with Spinach and Diced Peppers Gratin 
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Yield:
2
Ingredients:
Amount Ingredient
PASTA: ----------------
4 oz shell pasta small
1/4 tsp extra virgin olive oil
lemon zest
salt
----------------- CRUMB TOPPING: ----------------
4 tbl fresh bread crumbs
olive oil spray from pump
2 tbl freshly grated pecorino romano cheese
----------------- VEGETABLES: ----------------
6 oz dandelion greens washed well and stemmed
1 tbl olive oil
2 tbl diced scallions
2 tbl diced yellow bell pepper
2 tbl diced red bell pepper
2 tbl diced green bell pepper
2 x cloves garlic minced
generous grinding of coarse mixed pepper
2 pch kosher salt
black pepper
----------------- FISH (optional): ----------------
6 oz red snapper fillets
salt and black pepper a sprinkling
1 tbl pesto sauce
Instructions:
Instructions: Put water on to boil for the pasta. When it is ready, cook the pasta until al dente. Drain; return to the pan and toss with olive oil, lemon zest, a little salt, and a grinding of pepper.

MEANWHILE - Wilt the spinach in the microwave (1 1/2 to 2 minutes). Set aside to drain.

TOAST THE BREAD CRUMBS in a saute over medium heat. When golden, spray with olive oil. Transfer to a bowl and stir in the cheese. Set aside. Wipe the saute pan.

PREPARE THE VEGETABLES. Heat 1 tablespoon olive oil in the pan over medium heat. Stir in the scallions and peppers until the scallions look translucent. Stir in the garlic and spinach and cook for 1 to 2 minutes. Stir in the black pepper and salt and set aside off the heat.

COMBINE AND PLATE: Add the pasta to the pan; reheat stirring to combine. Serve in wide pasta bowls. Sprinkle with the crumb-and-cheese mixture. Serve 2 to 3.

Description: "Inspired by Little Ears with Dandelion Greens - Esposito"

NOTES : Colorful and peppery dish with sweet bites of bell pepper and an occasional surprise of lemon zest. Surprisingly light. We served this with a small piece of red snapper roasted in the toaster oven (6 minutes at 425F). The snapper was seasoned (S&P) and lightly coated with pesto; served with lemon wedges. I roasted the spinach in our version but dont recommend it here. The subtly of roasted spinach lost the battle with all those peppers. For a spicier version, try Espositos original recipe.

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