What we had: Orzo, black olives, green onions, parmesan cheese, ricotta, olive oil, balsamic vinegar, salt and pepper
What I picked up: Fresh spinach and tomatoes
The dish was easy, fast and turned out really tasty. I have to give my honey credit for the idea to add in some balsamic vinegar. Yum.
|Orzo with Spinach and Tomatoes|
- 1 pound orzo pasta
- 2 cups fresh baby spinach
- 1 cup cherry or grape tomatoes, halved (I used mini heirloom)
- 1 can black olives, halved
- 2 green onions -- white and green parts, thinly sliced
- 1 cup shredded parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Ricotta (optional topping)
- A handful of fresh parsley, chopped (optional topping)
- Cook the orzo to al dente according to the package instructions.
- While pasta is cooking, combine the spinach, tomatoes, olives and green onions in a large bowl. Set aside.
- When the pasta is done, drain and immediately pour into the bowl with the vegetables. Stir until the spinach begins to wilt.
- Drizzle in the olive oil and balsamic vinegar and stir to combine.
- Stir in the parmesan.
- Season with salt and pepper to taste.
- Top each serving with a dollop of ricotta and a sprinkle of freshly chopped parsley (if using).