Cappelini with Herb Spinach

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.