Pasta with Chorizo, Bell Peppers, & Spinach

3 Tbsp EVOO
6 ounces smoked Spanish Chorizo links, casings removed, cut into 3/4 inch pieces
2 large red-bell peppers, cored, seeded, and cut into 1/2 inch pieces
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
Finely grated zest of 1 lemon
1 Tbsp fresh lemon juice
1 lb. pasta shells
5 ounces fresh baby spinach (approx. 7 cups, not packed)
Salt/Pepper

Heat a large, heavy nonstick skillet over medium-high heat.  Add the EVOO, then add the chorizo & cook, stirring occasionally, for about 3 minutes or until beginning to brown.  Add the ell 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 & cook, stirring often to prevent pasta from sticking together, for about 8 minutes or until tender, but firm to the bite.  Scoop out & reserve 3/4 C. pasta 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 4 bowls and serve.

*Recipe courtesy of Curtis Stone's What's For Dinner? p. 122.