8 oz Angel hair pasta(cappelini);

     10 oz Pk frozen spinach;

           ->OR<-
      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 Meal-Master