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Orzo with Spinach and Pine Nuts (Milliken and Feniger)

 
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50

Orzo, spinach and pine nuts, with garlic, tomatoes and a bit of romano cheese makes an elegant side dish.

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
 

Ingredients

3 tablespoons olive oil
2 bunches spinach
large, stems removed, washed
1 x kosher salt
*
1 x black pepper
freshly ground
*
¼ cup pine nuts
3 each garlic cloves
minced
3 each italian plum (roma) tomatoes
cored, seeded and diced
2 cups orzo pasta
*
¼ cup romano cheese
grated
*

Directions

Heat 2 tablespoons oil in large skillet over high heat.

In batches, add spinach with water clinging to leaves.

Stir 2 minutes, until wilted and tender.

Stir in pinch each salt and pepper; drain in colander set over bowl.

When spinach is cool to handle, press down to extract liquid.

Coarsely chop, reserving juice.

Wipe out pan, add remaining oil.

Over medium heat, sauté pine nuts until lightly golden.

Add garlic, cook, stirring, about 2 minutes, until aroma is released.

Stir in tomatoes and spinach, adjust seasonings and cook 1 minute more.

Remove from heat; set aside.

Cook orzo according to package directions.

Drain and add to spinach mixture with reserved spinach juice.

Toss, reheat, sprinkle with cheese and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 13871% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 94mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 14%
Sugars g
Protein 10g
Vitamin A 223% Vitamin C 69%
Calcium 13% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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