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Cappelini With Herb Spinach

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CAPPELINI WITH HERB SPINACH
 Categories: Diabetic, Cheese, Vegetables
      Yield: 6 Servings
 
      8 oz Angel hair pasta(cappelini);
     10 oz Pk 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 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
 
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