---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Cheese, Vegetables
       Yield: 6 servings
       8 oz Angel hair pasta (cappelini);
      10 oz Pk frozen spinach;
       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