8 oz Angel hair pasta(cappelini)
10 oz Pk frozen spinach, >OR<-
1 lb 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
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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 O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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