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

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