Cappelini with herb spinach
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Angel hair pasta(cappelini); |
| 10 | ounces | Pk frozen spinach; >OR<- |
| 1 | pounds | Fresh spinach; |
| 1 | tablespoon | Virgin olive; |
| 1 | Onion; chopped | |
| 2 | tablespoons | Fresh parsley; chopped |
| ½ | teaspoon | Dried leaf basil |
| ½ | teaspoon | Dried leaf oregano; |
| ½ | teaspoon | Ground netmeg |
| Salt and pepper to taste | ||
| 2 | tablespoons | Grated Parmesan cheese; |
Directions
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