Spinach Orzo
By America's Test KitchenPublished on July 27, 2011
Yield
Serves 4
Ingredients
Before You Begin
Add the orzo to the boiling water a couple of minutes before slipping the pork chops into the hot oil.
Instructions
- Bring 3 quarts water to boil in large pot over high heat. Add 1 teaspoon salt and orzo and cook until al dente. Reserve 1/4 cup cooking water and drain orzo.
- Meanwhile, place spinach, oil, garlic, and lemon zest in large serving bowl. Add drained orzo and toss to coat, adding reserved cooking water as necessary, until spinach is wilted. Adjust seasonings with salt and pepper. Serve.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our Spinach Orzo recipe is a simple, versatile side dish in which the pasta takes center stage. We made sure to thoroughly salt the water the pasta in—we recommend 1 tablespoon of table salt for every gallon of water. Pasta cooked in unsalted water will taste very bland. We added the hot pasta to a blend of baby spinach, lemon zest, garlic, and olive oil. The heat “cooked" the spinach and bloomed the flavor of the aromatic ingredients.
Before You Begin
Add the orzo to the boiling water a couple of minutes before slipping the pork chops into the hot oil.
Instructions
- Bring 3 quarts water to boil in large pot over high heat. Add 1 teaspoon salt and orzo and cook until al dente. Reserve 1/4 cup cooking water and drain orzo.
- Meanwhile, place spinach, oil, garlic, and lemon zest in large serving bowl. Add drained orzo and toss to coat, adding reserved cooking water as necessary, until spinach is wilted. Adjust seasonings with salt and pepper. Serve.
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