Iron chef

A bag of fresh spinach bigger than my head has been taunting for the last week, daring me to let it go bad. And heaven help me, we got more with yesterday’s CSA. What to do when you’re tired of spring salads but can’t bear a pot of slimy boiled greens?
 
One word: pasta.
 
You Atkins folks can dial out now because nothing about this post will be low-carb. Trapped in the body of this pasty Irish girl is una cuoca italiana dying to get out.

OK, so maybe Giada’s job is safe, but I can still make a mean pot of spags.

Couldn’t find a recipe that fit my cravings or ingredient list, so I improvised using what was on hand. The finished product was pretty tasty, so give it a try next time you’re up to your eyeballs in spinach.

Orzo with Spinach, Tomato, and Pesto Sauce
  1. Mince 4 cloves of garlic. Sauté in olive oil for a couple of minutes until garlic begins to brown.
  2. Add 1/4 cup of dry white wine.
  3. Add chopped, fresh spinach and stir until evenly covered. Cook for 5 minutes or until wilted.
  4. In the meantime, start boiling a pot of water. Once boiling, cook 8 oz. of orzo for 11 minutes.
  5. Back to the sauce. Add one pint of drained tomatoes. Canned works fine.
  6. Stir in a large handful of chopped, fresh basil. I didn’t have any fresh, so I used 4 ice cube-sized blocks of pesto sauce that I froze last year.
  7. Salt to taste, and simmer until the pasta is ready.
  8. Drain orzo, and mix with sauce.
  9. Serve topped with lots of grated Parmesan.

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