May 30, 2005

Orzo with Spinach and Peas


1 lb orzo
2 cups water or broth
1 cup spinach
1/2 cup frozen peas
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, chopped
Optional: 2 oz grated Parmesan


In a large pot, saute garlic and onion in olive oil over medium heat. When soft and translucent (5 minutes or so) add salted water and raise heat to high until it comes to a boil. Add orzo and cook for about 5 minutes. Add spinach and peas. Cover and reduce heat to medium. Stir in Parmesan if desired. Remove from heat. Add salt and pepper to taste. Stir and serve.

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