---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cappelini With Herb Spinach
 Categories: Diabetic, Cheese, Vegetables
      Yield: 6 servings
 
      8 oz Angel hair pasta (cappelini)
     10 oz Pkg 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 Parmesan cheese; grated
 
  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 spinach 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.
  
  Per serving: 2 Starch/bread exchange

  CAL: 169; CHO: 1 mg; CAR: 29 g; PRO: 6 g; SOD: 97 mg; FAT: 3 g
  
  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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