Orzo With Spinach And Pine Nuts

INGREDIENTS

INSTRUCTIONS

If the pine nuts are old, they may be refreshed by toasting as you
would any nut or seeds. Do not overheat or the remaining oil will
burn, making the nuts bitter.  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.

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Nutrition (calculated from recipe ingredients)
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Calories: 282
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 0mg
Sodium: 170.9mg
Potassium: 209.3mg
Carbohydrates: 44.2g
Fiber: 2.8g
Sugar: <1g
Protein: 8.7g