Prep 15 mins
Cook 8 mins
Tasty and versatile side dish and leftovers are great hot or cold.
- 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
- Heat the olive oil.
- Add the garlic and give it a few tosses.don't let the garlic brown.
- Add the zest and lemon juice.
- Toss in the spinach and radicchio and cook until just wilted.
- Remove from heat and add the orzo and the rest of the ingredients except the cheese.
- Toss and fluff.
- Now is the time to taste for salt (remember the cheese will add salt as well).
- Sprinkle with cheese to coat.
- Garnish with a sweep of parsley.
- Serve with crusty bread and extra bowls of parmesan.
- You can add shrimp or julienned chicken breast.
- White wine can be subbed for lemon juice.
- 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.
- You can also toss the leftovers in with some chicken stock,stewed tomatoes,white wine,basil,cabbage,carrots,and more spinach. Garnish with parmesan croustades for a sort of spin on Ribollita.
- 15 mn. prep includes cooking and draining the orzo.
Too much oil,,,too little lemon
This is very good. But I'm just guessing at how much lemon juice this recipe calls for. It says: " 1/4 juice and small lemon, zest." 1/4 what?
Wonderful side dish to lamb!!