6 oz. spaghetti, broken in half

8 oz. fresh mushrooms, sliced

2/3 c. cubed pepperoni (about 3 oz.)

1 Tbsp. margarine or butter

6 c. lightly packed fresh spinach

1/ c. grated Parmesan cheese

2 Tbsp. snipped fresh basil

1 Tbsp. fresh lemon juice

1/2 tsp. garlic salt

pepper to taste

• Prepare pasta and drain.

• Saute the mushrooms and pepperoni in butter until mushrooms are just tender. Drain fat.

• Stir in spinach and cook briefly just until spinach begins to wilt.

• In large bowl, combine pasta, pepperoni mixture, 3 Tbsp. of parmesan cheese, basil, and lemon juice.

• Sprinkle with remaining Parmesan cheese.