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.
