Prep 0 mins
Cook 30 mins
This low cost yet delicious side dish is perfect with chicken and fish dishes. Can also be a vegetarian main course. You can cook the orzo in veggie or chicken stock if preferred.
- 2 cups orzo pasta, cooked per package directions
- 1 shallot, chopped
- 1 teaspoon garlic, chopped
- 1 teaspoon olive oil
- 8 -16 ounces fresh spinach, I use baby but any variety is good
- 2 tablespoons sun-dried tomatoes, drained and coarsely chopped
- salt and pepper
- 1 -2 tablespoon pine nuts
- 1⁄2 cup asiago cheese, grated
- Cook orzo using package directions and drain.
- Meanwhile saute shallot and garlic in olive oil in large skillet until softened.
- Stir in orzo and sun dried tomatoes. Gradually add spinach, you may have to do this in batches until it fits. Cook just until spinach is wilted. Do not overcook. Season to taste.
- Top with pine nuts and cheese.
Super simple and delicious! We used it under a spicy egg and tomato dish and loved every bite. I'll be making this again with some garden kale! Made for ZWT6 by a Looney Spoon Phoodie
Oh boy, I love asiago and spinach together! Then spinach?! Oh a recipe made in heaven! The pine nuts on top sent this over the edge, and very welcomed! I did add salt and pepper to taste, and was so lovely! We have fresh spinach coming from the garden, and this was a perfect use. Made for Zee Zesties! for ZWT6
A very simple dish, which I truly appreciate. I'm trying to go back to basics a little bit, and this fit the bill nicely. I cut the recipe back by half, but left the spinach the same. Can't have too much fresh spinach! I thought the addition of the asiago was was a good touch. I, also, toasted the pine nuts before adding them. And I used a LOT of black pepper! Thnx for sharing your recipe, Vicki. Made for a fellow Voracious Vagabond during ZWT 6.