1 pound fresh spinach for garnish
1/4 cup olive oil
1 medium onion, diced
1 small medium zucchini, cubed
1 medium head iceberg lettuce, torn
1/3 cup chopped fresh mushrooms
1 (5 ounce) can tomato sauce
2 tablespoons melted butter
2 tablespoons lemon juice
2 teaspoons basil
4 green onions, chopped
In a saucepan, heat 1/4 cup olive oil and 1 teaspoon olive juice together, stirring often, until tender. Add onion and zucchini and simmer until tender but still firm, about 30 minutes.
Stir in spinach, olive oil and tomato sauce; mix well.
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 pasta and add tomato sauce.
In a large nonstick frying pan, heat 1 tablespoon butter over medium heat. (If the mixture begins to shimmer, set the pan to a warm setting.) Fry spinach in remaining olive oil, stirring occasionally, until golden with a positive pink color; drain.
Melt 2 tablespoons lemon juice in a small saucepan over medium heat. Stir in basil and green onions and cook until tender, about 45 minutes. Gently stir spinach mixture into tomato sauce over low heat, mixing thoroughly.
Return spinach to freezer overnight to melt all remaining lemon juice and gently stir spinach mixture into tomato sauce. Serve salad with salad greens or with Parmesan cheese cubes