ORZO & PIGNOLI ( PASTA & PINE NUTS)
The recipe comes from Light and Easy Diabetes Cuisine. Food exchange: 2 starch/bread exchange + 1 fat exchange.
Provided by Barb G.
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes.
- Drain in a colander.
- Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts.
- Cook until golden, about 5 minutes.
- Add basil.
- Toss with orzo, season with salt and pepper to taste.
- Heat through and serve.
Nutrition Facts : Calories 190.1, Fat 5.7, SaturatedFat 0.6, Sodium 2.1, Carbohydrate 29.1, Fiber 1.5, Sugar 0.8, Protein 5.6
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.
ORZO WITH MUSHROOM, SNOW PEAS, AND PINE NUTS
Provided by Food Network
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat 2 teaspoons olive oil in a saute pan. Add shallots and saute. Add mushrooms and saute until brown. Add snow peas and cook for 1 minute. Add pine nuts. Add mixture to the orzo. Butter may be added, to taste. Season with salt and pepper, to taste.
ORZOAND PIGNOLI(PASTA AND PINE NUTS)
Steps:
- Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes. Drain in a colander. Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts. Cook until golden, about 5 minutes. Add basil. Toss with orzo, season with salt and pepper to taste. Heat through and serve.
Nutrition Facts :
ORZO AND PIGNOLI (PASTA AND PINE NUTS)
Steps:
- Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes. Drain in a colander. Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts. Cook until golden, about 5 minutes. Add basil. Toss with orzo, season with salt and pepper to taste. Heat through and serve. Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
Nutrition Facts : Calories 146 calories, Fat 4.86874833333333 g, Carbohydrate 21.0334416666667 g, Cholesterol 27.2533333333333 mg, Fiber 0.258183334549268 g, Protein 4.630915 g, SaturatedFat 0.5597145 g, ServingSize 1 1 Serving (43g), Sodium 9.95833333333333 mg, Sugar 20.7752583321174 g, TransFat 0.619541166666666 g
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 YELLOW SQUASH, MUSHROOMS, AND PINE NUTS
Categories Milk/Cream Garlic Mushroom Pasta Side Sauté Vegetarian Parmesan Pine Nut Squash Parsley Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Melt butter with oil in large skillet over medium heat. Add shallot; sauté 2 minutes. Add squash. Increase heat to medium-high; sauté until softened, about 3 minutes. Add mushrooms; sauté until tender, about 6 minutes. Add garlic and stir 1 minute. Season with salt and pepper.
- Meanwhile, cook orzo in boiling salted water until just tender but firm to bite. Drain, reserving 1/3 cup pasta liquid.
- Mix orzo, cheese, cream, and 3 tablespoons parsley into vegetables in skillet. Stir over low heat until creamy, adding some reserved pasta liquid if dry, about 3 minutes. Mix in pine nuts. Season with salt and pepper. Transfer to bowl; sprinkle with 1 tablespoon parsley.
HERBED ORZO WITH PINE NUTS
Make and share this Herbed Orzo With Pine Nuts recipe from Food.com.
Provided by Sageca
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
- Taste to see if you would prefer salt and pepper or a more lemony taste.
- Tip:.
- f using dried herbs reduce the amount to 1 Teaspoon each.
Nutrition Facts : Calories 312.1, Fat 11.8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 55.5, Carbohydrate 43.5, Fiber 2.2, Sugar 1.9, Protein 8.6
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
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 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
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