Cappelini with Herb Spinach

25 minutes Prep: 10 minutes Cook: 15 minutes

172 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

8	ounces	angel hair pasta
10	ounces	spinach	frozen
1	tablespoon	olive oil, extra-virgin
1	each	onion	chopped
2	tablespoons	parsley leaves	chopped
1/2	teaspoon	basil
1/2	teaspoon	nutmeg
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 66g

Amount per Serving

Calories 172 16% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 33mg	1%
Total Carbohydrate 30.0g	10%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 6.0g	12%

Vitamin A	11%		Vitamin C	7%
Calcium	4%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Crock Pot® and Slow Cooker: Page 5

Last Recipes Viewed

Recipe Bite

Into the Frying Pan

by Mark R. Vogel

Sautéing is cooking food in a small amount of fat over high heat. A sauté pan, (a.k.a. skillet or frying pan), with straight sides is known as a...

Member Review

Lencsefozelek (Buttered Lentils)

I am sure this recipe provides guide for great food..However if you want the real Hungarian stuff this recipe is pretty different from it, and I know, I am Hungarian.

Reviewed by Bridget Jones