Spinach Parmesan Orzo Recipe - Cooking Index
Spinach Parmesan Orzo Recipe - Cooking Index
| 1 lb | 454g / 16oz | Orzo |
| Salt | ||
| 3 tablespoons | 45ml | Fine quality olive oil |
| 1/2 cup | 73g / 2.6oz | Finely grated good quality Parmesan cheese |
| Spinach Puree | ||
| 1/4 cup | 59ml | Olive oil |
| 3 | Garlic cloves - peeled and sliced | |
| 1 | Spinach - stemmed and washed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
For the Spinach Puree: In a wide saute pan, heat olive oil and add garlic, saute 1 to 2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3 to 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 to 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.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6136 broadcast 08-05-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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