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Spinach Pepperoni Spaghetti

 Spinach Pepperoni Spaghetti
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.
4 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 400 calories, 19 g fat (9 g saturated fat), 40 mg cholesterol, 650 mg sodium, 42 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.