Friday, August 13, 2010

Quick Summer Orzo Pasta

     Or maybe even fall, winter, or spring pasta. The point here is it is easy, light and feels like a pasta dish perfect for summer. Whatever the season, try this little number on for size and see how it fares at your table!

     Quick Summer Orzo Pasta

1/2 of a 1 lb. box of orzo
2 14 oz cans chicken broth or 3 c water and 2 heaping tsp chicken bouillon
1 scallion finely chopped
2 cloves garlic peeled and popped (use your knife and press the blade horizontally with your palm to “pop” the garlic without cutting it up)
3 tbsp pine nuts sauteed till lightly browned and fragrant
2-3 large handfuls washed and finely chopped spinach
1 large handful cherry tomatoes halved or left in tact if small
olive oil and butter to coat the pan
parmesan cheese and fresh cracked pepper to top

Bring the broth or water and bouillon to boil (you may only need about 3c. of the cans, reserve extra or set aside incase more needed for orzo) Add orzo and follow directions on package for cooking times.
Meanwhile, brown your pine nuts. Set aside. Bring olive oil and butter to melt and lightly bubble in a 12 inch or larger saute pan. Add diced scallions and garlic cloves. Cook for 1-2 minutes till lightly browned. Add cherry tomatoes. Saute a little longer with spinach till wilted. Remove from heat, add orzo when done...(if there is too much extra broth, drain it. Otherwise a little wet adds to the “sauce” in the dish) Stir slightly to incorporate vegg. Add pine nuts, Serve with fresh cracked pepper and a little parmesan cheese if desired. Delish!

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