CAPPELINI WITH HERB SPINACH
Source: Light and Easy Diabetes Cuisine: Delicious Recipes for a Healthy Lifestyle by Betty Marks

8 ounces angel hair pasta (cappelini)
1 (10 ounce) pkg frozen spinach or 1 pound fresh spinach
1 tablespoon virgin olive
1 onion, chopped
2 tablespoons chopped fresh parsley
1/2 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/2 teaspoon ground nutmeg
salt and pepper to taste
2 tablespoons 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 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.

Servings: 6

Per serving: 169 calories, 1 mg Chol., 29g Carbo, 6g Prot, 97mg Sodium, 3g Fat, (0.7g Sat 0.3g Poly 1.8g Mono)

Exchanges: 2 starch/bread