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Orzo with Spring Greens and Rosemary

Orzo with Spring Greens and Rosemary

This orzo recipe becomes a satisfying and tasty side dish in a matter of a few minutes. Mix in the spring greens, pine nuts and rosemary for added flavor.

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: about 2/3 cup)
  • Cook time: 10 Minutes
  • Prep time: 1 Minute


  • 3/4 cup uncooked orzo (rice-shaped pasta)
  • 1 cup spring greens mix, coarsely chopped
  • 4 teaspoons pine nuts, toasted
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 teaspoon salt


1. Cook orzo according to package directions, omitting salt and fat. Drain pasta; place in a medium bowl.

2. Add greens mix and remaining ingredients, tossing well.

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 32%
  • Fat: 6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.5g
  • Protein: 4.6g
  • Carbohydrate: 24.7g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 149mg
  • Calcium: 9mg