| Level: | Easy |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil
- 2 large bunches spinach, leaves only, well washed
- Salt and freshly ground black pepper
- 1/4 cup pine nuts
- 3 cloves garlic, finely chopped
- 3 plum tomatoes, peeled, seeded, and cut into 1/4 inch dice
- 2 cups dried orzo pasta
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 269 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 517 mg |
| Serving Size | 1 of 6 servings |
| Calories | 269 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 517 mg |
Reviews
This was excellent and reminiscent of that which we had at Macaroni Grill. I will definitely make ethics again.
This is a family favorite. I sometimes use a can of Ro-tel to give it an added kick instead of the tomatoes. We’ve been enjoying this for the last 2 years.
This was the perfect recipe for Orzo. It was light and very easy to prepare. Needed a liitle more salt for some oomph – but otherwise a very nice side dish!
This recipe is one of my favorites. I agree that it is slightly bland on its own, but by adding Balsalmic Vinegar, its decicious!
Made it for the first time for friends. Was very easy to make and was very tasty. I added more spinach to it.
Kind of flat tasting. Not a bad recipe but you need to add ingrediants to bring out flavors.
My entire family enjoyed this side dish. I added grated parmasean cheese and it was extra tasty.
Great side or main course,used couscous instead of orzo(lg size)Used veg broth instead of water
Lotta steps, but it’s very savory and wonderful. Goes well with meat, roasted pork, lamb, etc. If olive oil is too heavy for your tummy, like my Mom’s, use Mazola and it tases lighter.
I always buy the bagged baby spinach instead of bunched, so I wish the recipe was more specific than ‘bunch’ of spinach. I’m sure each retailer has their own idea, but I find that 2 bags of baby seem to work. All depends on how much spinach you want in it.
ALSO – add the orzo last and bit by bit, stirring after each addition. Depending on how much spinach you end up with, you may not want all 2 cups of orzo.
But overall an excellent recipe, even for the spinach hater!