| 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
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