Spinach Pepperoni Spaghetti Recipe

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In Milwaukee, Wisconsin, Joanne Laing Soyk uses fresh basil to flavor this medley of mushrooms, pepperoni, spinach and spaghetti. "It's delicious accompanied with breadsticks," she remarks.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 package (7 ounces) thin spaghetti
  • 1/2 pound fresh mushrooms, sliced
  • 1 package (3-1/2 ounces) pepperoni, cut into thin strips
  • 2 tablespoons butter
  • 6 cups torn fresh spinach
  • 2 tablespoons minced fresh basil
  • 2 teaspoons lemon juice
  • 4 tablespoons grated Parmesan cheese, divided

Nutritional Facts

1 each: 400 calories, 19g fat (9g saturated fat), 40mg cholesterol, 650mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 16g protein.


  1. Cook spaghetti according to package directions. Meanwhile, in a skillet, saute mushrooms and pepperoni in butter until mushrooms are tender. Stir in spinach, basil and lemon juice. Cook and stir for 2 minutes or until spinach is wilted. Drain spaghetti. Toss with pepperoni mixture and 3 tablespoons Parmesan cheese. Sprinkle with the remaining Parmesan cheese. Yield: 4 servings.
Originally published as Spinach Pepperoni Spaghetti in Quick Cooking September/October 2000, p34

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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BillandSherra User ID: 4175225 79851
Reviewed Jan. 23, 2011

"I think I will try it with a little marinara sauce as a binder. Otherwise, tasty and quick"

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