Orzo And Spinach Sort Of Romano's Macaroni Grill Style

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 ounces julienne-shredded fresh spinach
• 1/2 small julienne-cut radicchio
• 1/4 cup pine nuts, lightly toasted
• 1/3 cup sun-dried tomato packed in oil, julienne cut
• 2 tablespoons capers
• 3 tablespoons sliced nicoise olives
• 4 ounces orzo pasta, cooked al dente and drained (1/2 box of barilla)
• 1 tablespoon minced garlic
• 1/4 cup small lemon, juice and zest of, if not using meyer lemons you might need less juice
• 1/4 cup olive oil, not extra virgin
• 1/3 cup freshly grated parmesan cheese
• fresh cracked pepper

Recipe

recipe

• 1 directions:.
• 2 heat the olive oil.
• 3 add the garlic and give it a few tosses.don't let the garlic brown.
• 4 add the zest and lemon juice.
• 5 toss in the spinach and radicchio and cook until just wilted.
• 6 remove from heat and add the orzo and the rest of the ingredients except the cheese.
• 7 toss and fluff.
• 8 now is the time to taste for salt (remember the cheese will add salt as well).
• 9 sprinkle with cheese to coat.
• 10 garnish with a sweep of parsley.
• 11 serve with crusty bread and extra bowls of parmesan.
• 12 you can add shrimp or julienned chicken breast.
• 13 wine can be subbed for lemon juice.
• 14 this is also great chilled and served as a salad or on a round of hye roller spread with herbed cream cheese and rolled then sliced into spirals. also good in a hollowed out crusty roll layered with a vinaigrette,fontina or favorite cheese,sliced tomato,ham,turkey,salami,capicola,mortadella etc. for a quasi-muffaletta.
• 15 you can also toss the leftovers in with some chicken stock,stewed tomatoes, wine,basil,cabbage,carrots,and more spinach. garnish with parmesan croustades for a sort of spin on ribollita.
• 16 15 mn. prep includes cooking and draining the orzo.