Cappelini With Herb Spinach

Serving Size : 6
Ingredients

for prepare Cappelini With Herb Spinach

:

Amount	Measure	Ingredient - Preparation Method
8	ounces	angel hair pasta - (cappelini)
1	10 ounces pk	frozen spinach - >or<-
1	pound	fresh spinach
1	tablespoon	virgin olive
1		onion - chopped
2	tablespoons	fresh parsley - chopped
1/2	teaspoon	dried leaf basil
1/2	teaspoon	dried leaf oregano
1/2	teaspoon	ground netmeg
salt and pepper to taste cappelini with herb spinach
2	tablespoons	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 saut‚ 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. Source: Light & Easy Diabetes Cusisne by Betty Marks

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