Cappelini with Herb Spinach
Submitted by marlvs2sing
Cappellini with a vibrant pureed herb-spinach sauce, nutmeg, and Parmesan. A light, veggie-packed pasta dinner on the table in 25 minutes. Diabetic-friendly too.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
25 minGreen, lean, and on the table before you can figure out what to order for delivery.
This cappellini gets tossed with a bright, emerald-green sauce made by blending steamed spinach with sauteed onions, parsley, basil, oregano, and a grating of nutmeg.
The result is silky, herby, and coats each strand of angel hair like a pesto without the heaviness of all that oil and nuts.
A shower of Parmesan on top adds the salty finish, and the whole thing clocks in light enough to qualify as diabetic-friendly.
Pro Tips
- Blend the sauce until completely smooth. Any chunks of spinach will slide right off the thin pasta. You want it silky enough to cling.
- Don’t overcook the cappellini. Three minutes in boiling water is all it needs. Angel hair goes from al dente to mushy in seconds.
- Add a splash of pasta water to the sauce before tossing. The starchy water helps the sauce grip the noodles and keeps everything from clumping.
Ingredients
Directions
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 sauté 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.
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