Contributed by (Recipe adapted from “Woman’s Day” at www.womansday.com)

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Ingredients

2 Oranges
3/4 bunch Scallions
1 C Milk
12 oz Capellini (angel-hair) pasta
5 to 6 oz Spinach

Instructions

Bring 3 quarts lightly salted water to a boil in a large covered pot over high heat. Meanwhile, finely grate the zest from 1 orange, then squeeze juice from both. Slice scallions (you should have about 3/4 cup). Bring orange juice and scallions to a simmer in a large skillet. Cook 3 minutes, or until juice is reduced to about 1 Tbsp. Add milk and grated zest. Simmer 1 minute, then remove skillet from heat. Stir pasta into pot of boiling water. Cook, stirring often, 3 minutes. Stir in spinach and cook 1 minute more, or until pasta is firm-tender. Drain in a colander and return to pot. Add orange sauce; toss to mix and coat. Serve grated Parmesan cheese and crushed red pepper at the table, if you wish.

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