Cappelini with Herb Spinach
Yield
6 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
angel hair pasta
|
|
| 10 | ounces |
spinach
frozen |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | each |
onions
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
nutmeg
|
|
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
angel hair pasta
|
|
| 289 | ml/g |
spinach
frozen |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
onions
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
nutmeg
|
|
| 3E+1 | ml |
Parmesan cheese
|
|
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.
