Cappelini With Herb Spinach

[Guest guest]

Cappelini With Herb Spinach

 

8 ounces angel hair pasta

1 10 ounces pkg. frozen spinach or 1 pound fresh spinach

1 tablespoon virgin olive

1 onion, chopped

2 tablespoons fresh parsley, chopped

1/2 teaspoon dried leaf basil

1/2 teaspoon dried leaf oregano

1/2 teaspoon ground netmeg

salt and pepper to taste

2 tablespoons 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 saut‚ 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.

Serves 6.

 

 

 

 

 

Ahhh...imagining that irresistible " new car " smell?

Check outnew cars at Autos.