---------- Recipe via Meal-Master (tm) v8.02

     Title: Cappelini With Herb Spinach
Categories: Diabetic, Cheese, Vegetables
     Yield: 6 servings

     8 oz Angel hair pasta (cappelini)
    10 oz Pkg frozen spinach -OR-
     1 lb Fresh spinach
     1 tb Virgin olive
     1    Onion; chopped
     2 tb Fresh parsley; chopped
   1/2 ts Dried leaf basil
   1/2 ts Dried leaf oregano
   1/2 ts Ground netmeg
          Salt and pepper; to taste
     2 tb Parmesan cheese; grated

 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 spinach 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.

 Per serving: 2 Starch/bread exchange

 CAL: 169; CHO: 1 mg; CAR: 29 g; PRO: 6 g; SOD: 97 mg; FAT: 3 g

 Source: Light & Easy Diabetes Cusisne by Betty Marks

 Brought to you and yours via Nancy O'Brion and her Meal-Master

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