Cappelini With Herb Spinach from Healthy Diabetic Recipes

Cappelini With Herb Spinach Recipe

Recipe Ingredients:

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

Recipe Instructions:

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

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

:: TOP ::