Ingredients

8 oz. angel hair pasta
10-oz. package frozen spinach, or1 lb. fresh spinach
1 Tbsp. virgin olive
1 onion, chopped
2 Tbsp. fresh parsley, chopped
1/2 tsp. dried leaf basil
1/2 tsp. dried leaf oregano
1/2 tsp. ground nutmeg
salt and pepper, to taste
2 Tbsp. parmesan cheese, grated

Cooking 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 spinach in a steamer rack over boiling water until slightly wilted. In a nonstick 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; process to puree. Place pasta in a serving bowl. Toss with sauce, and sprinkle with parmesan cheese.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)