Cappelini with Herb Spinach

1. 1

   Bring a large kettle of water to a boil and cook pasta until al dente, 3 minutes.

2. 2

   Drain in a colander; set aside.

3. 3

   Meanwhile place frozen spinch in a steamer rack over boiling water until slightly wilted.

4. 4

   In a non-stick skillet, heat oil and saute onion until softened.

5. 5

   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.

6. 6

   Place pasta in a serving bowl, toss with sauce and sprinkle with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.