Cappelini With Herb Spinach Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Angel hair pasta(cappelini),
10 ounce: Pk frozen spinach, >OR<-
1 lbs: Fresh spinach,
1 tbsp: Virgin olive,
1: Onion, chopped
2 tbsp: Fresh parsley, chopped
1/2 tsp: Dried leaf basil,
1/2 tsp: Dried leaf oregano,
1/2 tsp: Ground netmeg,
Salt and pepper to taste,
2 tbsp: 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;
Source: Light & Easy Diabetes Cusisne by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp