Title: Cappelini with Herb Spinach
Categories: Diabetic Cheese Vegetable
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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