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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables Diabetic, Cheese, Vegetables 6 Servings

INGREDIENTS

8 oz Angel hair pasta(cappelini);
10 oz Pk frozen spinach; >OR<-
1 lb Fresh spinach;
1 tb Virgin olive;
1 Onion; chopped
2 tb Fresh parsley; chopped
1/2 ts Dried leaf basil
1/2 ts Dried leaf oregano;
1/2 ts Ground netmeg
Salt and pepper to taste
2 tb Grated Parmesan cheese;

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

“You can fool yourself. You can never fool God”

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