* Exported from MasterCook *
Orzo With Spinach And Pine Nuts (Milliken & Feniger)
Recipe By : Cooking with Too Hot Tamales
Serving Size : 6 Preparation Time :0:00
Categories : Sides
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
2 large bunc spinach -- stems removed
and washed well
coarse salt
freshly ground black pepper
1/4 cup pine nuts
3 garlic cloves -- minced
3 roma tomatoes -- cored
seeded and diced
2 cups orzo pasta
1/4 cup grated anejo or romano cheese
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, saute 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.
[per serving: Calories, 274; protein, 10 grams; carbohydrates, 33 grams;
fat, 12 grams; cholesterol, 4 milligrams; sodium, 173 milligrams. ]
*Recipes from Cooking with Too Hot Tamales (Morrow) by Mary Sue Milliken
and Susan Feniger.
"Pat Hanneman" <
[email protected]> on Aug 24, 1998; MC_Buster.
- - - - - - - - - - - - - - - - - -
