Adam Hickman
Recipe by Cooking Light September 2011

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Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

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Directions

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  • Cook orzo in boiling water according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add orzo, salt, and black pepper; cook 1 minute, stirring constantly. Stir in reserved 1/4 cup cooking liquid, white balsamic vinegar, and spinach; cook for 2 minutes or until spinach wilts.

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Nutrition Facts

234 calories; fat 3.3g; saturated fat 0.3g; sodium 168mg.
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