| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 3 | Cloves garlic, peeled and sliced | |
| 1 | bn | Spinach, stemmed and washed |
| Salt and pepper to taste | ||
| 1 | lb | Orzo |
| Salt | ||
| 3 | tb | Fine quality olive oil |
| 1/2 | c | Finely grated good quality Parmesan cheese |
INSTRUCTIONS
SPINACH PUREE In a wide saute pan, heat olive oil and add garlic, saute 1-2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3-4 minutes, stirring occasionally. Place spinach mixture in blender and puree until smooth. Reserve. Bring a large pot of salted water to a rolling boil. Add orzo and stir gently. Cook 4-7 minutes checking occasionally. The pasta should be firm but cooked through. Coat a large flat pan with olive oil and have ready. Strain orzo through a large strainer shaking off excess water. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible. Toss orzo with spinach puree and grated cheese and serve immediately. Yield: 4-6 servings Posted to MC-Recipe Digest V1 #325 Recipe by: TOO HOT TAMALES SHOW #TH6136 From: Meg Antczak <[email protected]> Date: Sun, 1 Dec 1996 22:57:07 -0500
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