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Cooked by: Chef / Last Modified: 5/20/2008 / Base: Vegetables / Number of Servings: 6 |
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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;
| Ingredients:
8 Ounce(s) Angel hair pasta(cappelini)
1 Pound(s) Fresh spinach
1 Tablespoon(s) Virgin olive
1 Onion; chopped
2 Tablespoon(s) Fresh parsley; chopped
1/2 Teaspoon(s) Dried leaf basil
1/2 Teaspoon(s) Dried leaf oregano
1/2 Teaspoon(s) Ground netmeg
2 Tablespoon(s) Grated Parmesan cheese |
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