3 tablespoons olive oil
2 large bunc spinach — stems removed
and washed well coarse salt freshly ground black pepper 1/4 cup pine nuts
3 garlic cloves — minced
3 roma tomatoes — cored
seeded and diced 2 cups orzo pasta
1/4 cup grated anejo or romano cheese
Heat 2 tablespoons oil in large skillet over high heat. In batches, add spinach with water clinging to leaves. Stir 2 minutes, until wilted and tender. Stir in pinch each salt and pepper; drain in colander set over bowl. When spinach is cool to handle, press down to extract liquid. Coarsely chop, reserving juice.
Wipe out pan, add remaining oil. Over medium heat, saute pine nuts until lightly golden. Add garlic, cook, stirring, about 2 minutes, until aroma is released. Stir in tomatoes and spinach, adjust seasonings and cook 1 minute more. Remove from heat; set aside. Cook orzo according to package directions. Drain and add to spinach mixture with reserved spinach juice. Toss, reheat, sprinkle with cheese and serve.
[per serving: Calories, 274; protein, 10 grams; carbohydrates, 33 grams; fat, 12 grams; cholesterol, 4 milligrams; sodium, 173 milligrams. ]
*Recipes from Cooking with Too Hot Tamales (Morrow) by Mary Sue Milliken and Susan Feniger.
“Pat Hanneman” <firstname.lastname@example.org> on Aug 24, 1998; MC_Buster.