Orzo with artichokes and pine nuts
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Orzo with artichokes and pine nuts calories by ingredient
Number of Servings: 4
Ingredients
-
1 1/2 cups orzo (10 oz)
3 tablespoons pine nuts
1 (14-oz) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
Directions
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.