ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS
Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.
Provided by ASCALESE
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
- Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
- Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!
Nutrition Facts : Calories 549.8 calories, Carbohydrate 49.1 g, Cholesterol 32.9 mg, Fat 32.5 g, Fiber 4.4 g, Protein 17.4 g, SaturatedFat 9.5 g, Sodium 514.3 mg, Sugar 3.3 g
ELEGANT ORZO WITH WILTED SPINACH, FETA AND PINE NUTS
This dish is so Yummy, especially if you love orzo like we do! COOKS NOTE: I like to use more garlic, and spinach, but I will leave that up to you. I also add roasted red peppers and even Pancetta!Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.
Provided by kiwidutch
Categories Potluck
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
- Heat olive oil and butter in a large skillet over medium high heat, stirring to blend.
- Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned.
- Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
- Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes.
- Allow guests to adjust seasoning with salt and pepper, as needed. Enjoy!
ORZO WITH SPINACH AND PINE NUTS
Steps:
- Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
- In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
- In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.
ONE-PAN ORZO WITH SPINACH AND FETA
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
HERBED ORZO WITH TOASTED PINE NUTS
Categories Herb Nut Pasta Side Vegetarian Quick & Easy Spring Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a bowl. Stir in the butter, the pine nuts, the lemon juice, and salt and pepper to taste, add the coriander and the mint, and toss the mixture until it is combined well.
ORZO WITH PEPPERS & SPINACH
Sweet bell peppers are a good source of vitamin C, which helps the body fight infection and absorb folate and iron. And what bright flavor and color! -Tammi Kettenbach, Jerseyville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions; drain., Meanwhile, in large skillet, heat oil over medium-high heat; saute peppers and mushrooms until tender. Add garlic and seasonings; cook and stir 1 minute., Stir in spinach until wilted. Stir in orzo and cheese; heat through.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 232mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
ORZO WITH BASIL AND PINE NUTS
Provided by Colette Rossant
Categories easy, quick, pastas, side dish
Time 20m
Yield Six to eight servings
Number Of Ingredients 5
Steps:
- Heat the oil in a small saucepan. When the oil is hot, add the pine nuts and saute them over high heat for two to three minutes, until they are lightly golden. Turn off the heat; add the basil and salt and pepper to taste.
- Set the sauce aside.
- Bring two quarts of water to a boil; add a teaspoon of salt. Add the orzo and cook for 8 to 10 minutes until the orzo is tender. Do not overcook. Drain. Place the orzo in a large bowl, pour the sauce over the pasta and toss well.
- Serve with the pot roast
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 2 grams
SPINACH WITH ORZO AND FETA
The classic combination of spinach and feta cheese pair well with orzo (rice-shaped pasta).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook orzo according to package instructions. Stir in spinach until wilted. Drain.
- In a large bowl, toss hot spinach and pasta with mint, crumbled feta cheese, lemon juice, and olive oil. Season with coarse salt and ground pepper.
ORZO WITH SPINACH AND PINE NUTS
I have shared this salad many times with the teachers at my school. They enjoy it so much that they ask me to bring it in. It's best to put the tomatoes on the salad just before serving so they won't wilt from the heat and moisture. In my opinion, the dish would not be as delectable if you substitute another vinegar for the balsamic vinegar.-Kate Whitehead, Lindenhurst, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.
Nutrition Facts : Calories 313 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 411mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
ORZO WITH WILTED SPINACH
This low cost yet delicious side dish is perfect with chicken and fish dishes. Can also be a vegetarian main course. You can cook the orzo in veggie or chicken stock if preferred.
Provided by Vicki in CT
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook orzo using package directions and drain.
- Meanwhile saute shallot and garlic in olive oil in large skillet until softened.
- Stir in orzo and sun dried tomatoes. Gradually add spinach, you may have to do this in batches until it fits. Cook just until spinach is wilted. Do not overcook. Season to taste.
- Top with pine nuts and cheese.
Nutrition Facts : Calories 359.1, Fat 4.1, SaturatedFat 0.5, Sodium 89, Carbohydrate 67.3, Fiber 4.4, Sugar 2.5, Protein 13.4
ORZO WITH SPINACH AND PINE NUTS
Categories Vegetable Side Sauté Kid-Friendly
Yield Serves six to eight as a side dish
Number Of Ingredients 8
Steps:
- Put six quarts water up to boil for the orzo. While the water is boiling, make the sauce. Chop the garlic and the onion. Thoroughly wash and de-stem the spinach, and cut roughly into 1-2 inch pieces. Heat the olive oil in a non-stick saute pan. When oil is hot, but not smoking, add the onion, and saute over medium-high heat till it begins to turn golden and translucent, stirring occasionally. Add a little salt to help the onion render its liquid (helps cut down on amount of oil needed). Add the garlic and saute till garlic is softened. Add the spinach, and saute, till spinach is wilted but still green, adjusting heat downward as necessary. Add salt and pepper to taste. When the water has come to a boil, add a tablespoon of olive oil and a teaspoon of salt. Add the orzo and cook 8-9 minutes, or according to package directions, until firm-tender (al dente). Drain and add to spinach mixture. Add pine nuts and grate in nutmeg to taste (1/4 to 1/2 teaspoon). Taste and adjust seasoning accordingly.
ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS
Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.
Provided by ASCALESE
Categories Side Dishes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
- Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
- Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!
Nutrition Facts : Calories 549.8 calories, Carbohydrate 49.1 g, Cholesterol 32.9 mg, Fat 32.5 g, Fiber 4.4 g, Protein 17.4 g, SaturatedFat 9.5 g, Sodium 514.3 mg, Sugar 3.3 g
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