Orzo with artichokes and pine nuts
- Number of Servings: 4
Ingredients
1 1/2 cups orzo (10 oz)3 tablespoons pine nuts1 (14-oz) can whole artichoke hearts (not marinated)1/4 cup extra-virgin olive oil2 tablespoons red-wine vinegar3/4 teaspoon salt1/2 teaspoon black pepper1/2 cup finely chopped fresh flat-leaf parsley1 teaspoon finely grated fresh lemon zest
1. Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
2. While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes.
3. Remove from heat and cool 1 minute, then coarsely chop.
4. Drain artichoke hearts in a large sieve and rinse well.
5. Pull off leaves from bases of hearts and quarter bases.
6. Rinse leaves and bases well, then drain thoroughly.
7. Stir together oil, vinegar, salt, and pepper in a large bowl.
8. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest
9. Toss to combine.
Number of Servings: 4
Recipe submitted by SparkPeople user PAMELASUZANNE.
2. While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes.
3. Remove from heat and cool 1 minute, then coarsely chop.
4. Drain artichoke hearts in a large sieve and rinse well.
5. Pull off leaves from bases of hearts and quarter bases.
6. Rinse leaves and bases well, then drain thoroughly.
7. Stir together oil, vinegar, salt, and pepper in a large bowl.
8. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest
9. Toss to combine.
Number of Servings: 4
Recipe submitted by SparkPeople user PAMELASUZANNE.
Nutritional Info Amount Per Serving
- Calories: 453.5
- Total Fat: 19.6 g
- Cholesterol: 0.0 mg
- Sodium: 485.5 mg
- Total Carbs: 61.9 g
- Dietary Fiber: 6.8 g
- Protein: 12.4 g
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