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Orzo with spinach and tomatoes Recipe

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2 votes | 4468 views

I think I found this recipe on Rachel Ray's web site. It's so easy and very tasty. Light and a little tart at the same time.

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Ingredients

Cost per recipe $9.72 view details

Directions

  1. Pile spinach leaves in stacks (one on top of the other).
  2. Thinly slice stacks of leaves to make spinach confetti.
  3. Pile shredded spinach into the bottom of a medium sized mixing bowl.
  4. Halve grape or cherry tomatoes with a paring knife and add to the mixing bowl.
  5. Add the zest of two lemons to the bowl and save the lemons in the refrigerator for another recipe.
  6. Add hot cooked and drained orzo pasta to the mixing bowl.
  7. The heat of the pasta will wilt the spinach and warm the tomatoers at the bottom of the bowl (as well as get the juices from the tomatoes flowing). The heat of the pasta will also release the flavor and oils in the lemon zest.
  8. Drizzle one teaspoon of olive oil over the pasta and toss to combine all the ingredients. Add basil and salt and pepper and toss to combine.
  9. Taste your orzo to adjust seasonings and serve.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1054g
Calories 1731  
Calories from Fat 181 10%
Total Fat 20.83g 26%
Saturated Fat 3.23g 13%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 287mg 12%
Potassium 3275mg 94%
Total Carbs 335.25g 89%
Dietary Fiber 23.0g 77%
Sugars 57.29g 38%
Protein 58.62g 94%

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