We made this last night to go with the Pan-Seared Scallops with Tomatoes and Pesto. The only thing that I will add next time is something red for a little color - we put the leftover tomatoes from the scallops recipe in with the leftover orzo and ate it cold the next day and I actually liked it better cold.
Yield 8 servings (serving size: 1 cup)
Ingredients
5 cups water
2 cups uncooked orzo (rice-shaped pasta)
5 cups coarsely chopped spinach
1 cup (4 ounces) crumbled feta cheese
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Preparation
Bring water to a boil in a medium saucepan. Add orzo. Cook 10 minutes; drain. Rinse with cold water; drain.
Combine pasta, spinach, and feta in a large bowl. Combine oil and remaining ingredients in a small bowl. Drizzle lemon mixture over pasta mixture; toss well to coat.
Cooking Light, DECEMBER 1999
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