Cappelini With Herb Spinach

Recipe Ingredients

8 oz	227g	Angel hair pasta - (cappelini)
1		Frozen spinach - >or<-
1 lb	454g / 16oz	Fresh spinach
1 tablespoon	15ml	Virgin olive
1		Onion - chopped
2 tablespoons	30ml	Fresh parsley - chopped
1/2 teaspoon	2.5ml	Dried leaf basil
1/2 teaspoon	2.5ml	Dried leaf oregano
1/2 teaspoon	2.5ml	Ground netmeg
		Salt and pepper to taste
2 tablespoons	30ml	Grated parmesan cheese

Recipe Instructions

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.

Source:
Tony's

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