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Spinach Parmesan Orzo
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- #61449
This stunning green orzo is tasty and healthy. Spinach puree with olive oil and garlic dresses up the orzo along with grated parmesan.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound orzo pasta
salt
3 tablespoons fine quality olive oil
1/2 cup finely grated good quality Parmesan cheese
SPINACH PUREE
1/4 cup olive oil
3 cloves garlic, peeled and sliced
1 bunch spinach, stemmed and washed
salt, to taste
freshly ground black pepper, to taste
directions
For the Spinach Puree: In a wide saute pan, heat olive oil and add garlic, saute 1 to 2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3 to 4 minutes, stirring occasionally. Place spinach mixture in blender and puree until smooth. Reserve.
Bring a large pot of salted water to a rolling boil. Add orzo and stir gently. Cook 4 to 7 minutes checking occasionally. The pasta should be firm but cooked through. Coat a large flat pan with olive oil and have ready. Strain orzo through a large strainer shaking off excess water.
Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible. Toss orzo with spinach puree and grated cheese and serve immediately.
added by
Stefanib
nutrition data
454 calories, 19 grams fat, 57 grams carbohydrates, 13 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
October 24, 2013
The spinach had a slightly bitter taste (might have been because mine was starting to look a little wilted) so I added some nutmeg and cream to the puree to try to mask it. Made the orzo extra creamy.