May 2, 2009

Orzo with spinach and feta

This orzo with spinach and feta pasta salad is so delicious – I’ve made it so many times over the years, and I love it more each time I make it!

I’ve mentioned before I am a magazine-a-holic. Until the last year, I had stacks and stacks of magazines that I just couldn’t bear to part with, but with me wanting to de-clutter and simplify my life, I started going through all the magazines, picking out articles/recipes that I wanted to keep, recycled the rest, and scanned them, so they are all now in my computer.

This recipe comes from Cooking Light back in 1999. I make it all the time because its easy, healthy and it tastes great. I don’t cook orzo for anything else except for this recipe. It’s great in the spring/summer months as a side dish with grilled meats.

Yield
8 servings (serving size: 1 cup)

Ingredients
5 cups water
2 cups uncooked orzo (rice-shaped pasta)
5 cups coarsely chopped spinach
2-3 TB. pine nuts
1 cup (4 ounces) crumbled feta cheese
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Preparation

Bring water to a boil in a medium saucepan. Add orzo. Cook 10 minutes; drain. Rinse with cold water; drain.

Combine pasta, spinach, and feta in a large bowl. Combine oil and remaining ingredients in a small bowl. Drizzle lemon mixture over pasta mixture; add the pine nuts; toss well to coat.

Nutritional Information
Calories: 244
Fat: 5.5g
Protein: 8.5g
Fiber: 2.4g

You’ll love this recipe so much you’ll make it again and again!