1 (16 ounce) package spaghetti pepper pasta
1 (15 ounce) can whole pineapple, drained
1 cup vegetable oil
1/2 pound shredded mozzarella cheese
2 pounds spinach, broken into segments
1/2 cup chopped onion
1/2 cup chopped fresh parsley
1 1/2 cups shredded mozzarella cheese
1/2 teaspoon lemon zest
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Mix in pineapple, oil, and cheese. Add spinach and onion. Add parsley, mozzarella cheese, lemon zest, paprika, Worcestershire sauce. Cook for 5 minutes or until noodles are tender.