Cappelini With Herb Spinachcheese, diabetic, vegetables 8 oz angel hair pasta(cappelini) 10 oz pk frozen spinach; >or<- 1 lb fresh spinach 1 tablespoon virgin olive 1 onion; chopped 2 tablespoon fresh parsley; chopped 1/2 teaspoon dried leaf basil 1/2 teaspoon dried leaf oregano 1/2 teaspoon ground netmeg 1 salt and pepper to taste 2 tablespoon 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 |
