Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        angel hair pasta(capellini)
  10      ounces        frozen spinach -- or --
   1      pound         fresh spinach
   1      tablespoon    virgin olive
   1      medium        onion -- chopped
   2      tablespoons   fresh parsley -- chopped
     1/2  teaspoon      dried leaf basil
     1/2  teaspoon      dried leaf oregano
     1/2  teaspoon      ground nutmeg
                        salt and pepper to taste
   2      tablespoons   grated parmesan cheese

Preparation:

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 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.