Description
Beautiful, delicate al dente pasta, tossed with amazingly fresh and full-of-flavor ingredients, make this the perfect side dish or even main course for a no-guilt meal. Exclude the salami and it is also a delicious vegetarian option.
Ingredients
- ¾ cups Uncooked Orzo
- 2 cloves (Large) Garlic, Minced
- 2 Tablespoons Quality Olive Oil
- 1-½ cup Radicchio Leaves, Cut Into ¼-inch Ribbons
- 3 Tablespoons Sun-dried Tomatoes Packed In Oil, Coarsely Chopped
- 3 Tablespoons Kalamata Olives, Coarsely Chopped
- 4 cups Baby Spinach Leaves, Cut Into1/4-inch Ribbons
- Salt And Pepper
- 2 Tablespoons Fresh Lemon Juice
- ⅛ cups Parmesan Cheese
- 10 slices (Deli Slices) Dry Italian Salami, In ¼-inch Squares (optional, Omit For Vegetarian)
Preparation
In a medium-sized pot, boil lightly salted water for the orzo. Cook according to package instructions for al dente pasta, which is about 9 minutes.
Halfway through cooking the orzo, sauté garlic in olive oil using a large skillet over medium heat. Cook just until garlic is softened and very aromatic, but not browned.
Add radicchio, sun-dried tomatoes, and Kalamata olives. Cook just until radicchio is wilted.
Strain the orzo, and add it to the skilled along with the spinach. Stir to evenly distribute all the ingredients, adding salt and pepper to taste.
When spinach is just wilted, turn off heat and remove pan from burner. Add lemon juice and stir, then add Parmesan cheese and stir. Finally, add the salami (optional) and stir.
Serve warm.
