Cappelini with herb spinach
Yield: 6 servings
Ingredients:
- 8 oz Angel hair pasta(cappelini); 2 tb Fresh parsley; chopped
- 10 oz Pk frozen spinach; 1/2 ts Dried leaf basil ->OR<- 1/2 ts Dried leaf oregano;
- 1 lb Fresh spinach; 1/2 ts Ground netmeg
- 1 tb Virgin olive; Salt and pepper to taste
- 1 Onion; chopped 2 tb 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
Instructions:
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
