Recipe - Cappelini With Herb Spinach

8 ounce Angel hair pasta(cappelini);
10 ounce Pk frozen spinach;
OR
1 pound Fresh spinach;
1 tablespoon Virgin olive;
1 Onion; chopped
2 tablespoon Fresh parsley; chopped
One half teaspoon Dried leaf basil
One half teaspoon Dried leaf oregano;
One half teaspoon Ground netmeg
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 nonstick 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 MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip