Yield: 6 servings
Measure | Ingredient |
---|---|
8 ounces | Angel hair pasta(cappelini); |
10 ounces | Pk frozen spinach; >OR<- |
1 pounds | Fresh spinach; |
1 tablespoon | Virgin olive; |
1 \N | Onion; chopped |
2 tablespoons | Fresh parsley; chopped |
½ teaspoon | Dried leaf basil |
½ teaspoon | Dried leaf oregano; |
½ teaspoon | Ground netmeg |
\N \N | Salt and pepper to taste |
2 tablespoons | Grated Parmesan cheese; |
Bring a large kettle of water to a boil and cook pasta until al dente, 3 minutes. Drain in a colander; set aside. Meanwhile place frozen spinch in a steamer rack over boiling water until slightly wilted. In a non-stick skillet, heat oil and saute onion until softened. Place spinach, onion, parsley, basil, oregano, nutmeg, salt and pepper in a blender of a food processor fitted with metal blade, and process to puree. Place pasta in a serving bowl, toss with sauce and sprinkle with Parmesan cheese.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGE CAL: 169; CHO: 1mg; CAR: 29g; PRO: 6g; SOD: 97mg; FAT: 3g; Source: Light & Easy Diabetes Cusisne by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master