Side Pannel
Cappelini with Herb Spinach
Cappelini with Herb Spinach
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheese, Vegetables, Diabetic
Ingredients List
- 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;
Directions
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;
Brought to you and yours via Nancy O'Brion and her Meal-Master
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;
Brought to you and yours via Nancy O'Brion and her Meal-Master
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