Cappelini with Herb Spinach

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;

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