Ingredients Jump to Instructions ↓

  1. 8 oz Angel hair pasta(cappelini);

  2. 10 oz Pk frozen spinach;

  3. ->OR<- 1 lb Fresh spinach;

  4. 1 tb Virgin olive;

  5. 1 Onion; chopped

  6. 2 tb Fresh parsley; chopped

  7. 1/2 ts Dried leaf basil

  8. 1/2 ts Dried leaf oregano;

  9. 1/2 ts Ground netmeg

  10. Salt and pepper to taste 2 tb Grated Parmesan cheese;

  11. 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:


  13. 169; CHO:

  14. 1mg; CAR:

  15. 29g; PRO:

  16. 6g; SOD:

  17. 97mg; FAT:

  18. 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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