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Yield: Serves 4 - 1-1/4 cups per serving.
Recipes
Orzo with Spinach Walnut Pesto
| Nutrition Information | |
| Calories: | 320 |
| Total Fat: | 8g |
| Saturated Fat: | 1.5g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 170mg |
| Carbohydrates: | 48g |
| Dietary Fiber: | 2g |
| Sugars: | 5g |
| Protein: | 14g |
| Vitamin A: | 2500iu (50%) |
| Vitamin C: | 30mg (50%) |
| Calcium: | 200mg (20%) |
| Iron: | 4.5mg (25%) |
1-10 ounce box frozen spinach, thawed and drained
1 cup fresh basil leaves
1/4 cup shelled walnuts
4 ripe plum (or small) tomatoes, cored and quartered
1/2 teaspoon garlic powder
4 tablespoons Parmesan cheese
8 ounces dry orzo pasta
Cook orzo pasta according to package directions. Drain and set aside.
Combine the rest of the ingredients in a food processor or blender. Heat the pesto in a microwave. You can add a little skim milk to thin it down. Toss pesto with hot orzo and serve.
This recipe goes well with a medley of colorful, steamed vegetables e.g.: broccoli, carrots, red bell pepper and cauliflower.
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