| 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 <meginny@frontiernet.net>
Date: Sun, 1 Dec 1996 22:57:07 -0500
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