Orzo Pasta With Lemon And Pine Nuts Recipes

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ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS



Elegant Orzo with Wilted Spinach and Pine Nuts image

Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.

Provided by ASCALESE

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package uncooked orzo
½ cup olive oil
2 tablespoons butter
½ teaspoon minced garlic
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes
1 cup pine nuts
1 (10 ounce) bag baby spinach
⅛ cup balsamic vinegar
1 (8 ounce) package crumbled feta cheese
½ fresh tomato, chopped
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
  • Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
  • Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

Nutrition Facts : Calories 549.8 calories, Carbohydrate 49.1 g, Cholesterol 32.9 mg, Fat 32.5 g, Fiber 4.4 g, Protein 17.4 g, SaturatedFat 9.5 g, Sodium 514.3 mg, Sugar 3.3 g

ORZO WITH ARTICHOKES AND PINE NUTS



Orzo with Artichokes and Pine Nuts image

Categories     Pasta     Side     Vegetarian     Quick & Easy     Pine Nut     Artichoke     Parsley     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 9

1 1/2 cups orzo (10 oz)
3 tablespoons pine nuts
1 (14-oz) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest

Steps:

  • Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
  • While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
  • Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
  • Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

ORZO WITH SPINACH AND PINE NUTS



Orzo with Spinach and Pine Nuts image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 7

3 tablespoons olive oil
2 large bunches spinach, leaves only, well washed
Salt and freshly ground black pepper
1/4 cup pine nuts
3 cloves garlic, finely chopped
3 plum tomatoes, peeled, seeded, and cut into 1/4 inch dice
2 cups dried orzo pasta

Steps:

  • Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
  • In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
  • In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.

LEMON ORZO WITH PINE NUTS



Lemon Orzo With Pine Nuts image

Make and share this Lemon Orzo With Pine Nuts recipe from Food.com.

Provided by anme7039

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/4 cups orzo pasta
1/2 cup lemon juice
2 tablespoons olive oil
1/2 cup toasted pine nuts
chopped parsley
parmesan cheese

Steps:

  • Cook orzo then combine liquid ingredients with orzo.
  • Sprinkle with pine nuts and parsley and cheese.

ORZO WITH SPINACH AND PINE NUTS



Orzo with Spinach and Pine Nuts image

I have shared this salad many times with the teachers at my school. They enjoy it so much that they ask me to bring it in. It's best to put the tomatoes on the salad just before serving so they won't wilt from the heat and moisture. In my opinion, the dish would not be as delectable if you substitute another vinegar for the balsamic vinegar.-Kate Whitehead, Lindenhurst, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 13

1 package (16 ounces) orzo pasta
1 cup pine nuts
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil
1 tablespoon butter
2 packages (6 ounces each) fresh baby spinach
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
2 cups crumbled feta cheese
1 large tomato, finely chopped

Steps:

  • In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.

Nutrition Facts : Calories 313 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 411mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.

LEMONY ORZO SALAD WITH FETA AND PINE NUTS



Lemony Orzo Salad with Feta and Pine Nuts image

I had this great lemon orzo salad from a local gourmet deli so I wanted to see if I could replicate it. After looking around at different recipes, this is what I came up with. It makes for a great pasta/rice dish for a potluck.

Provided by angelcakes

Categories     Fruit

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 lb orzo pasta
2 bouillon cubes (optional)
3 lemons, juice of
x lemon, zest of
3 tablespoons olive oil
1/2 cup pine nuts
1 cup feta cheese, crumbled
1/2 cup chopped basil leaves
salt and pepper

Steps:

  • If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
  • Boil water in a 6-8 quart pot with optional flavor cubes.
  • Add orzo and cook until tender.
  • Drain orzo in colander and rinse with cold water.
  • Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
  • Then toss in the rest of the ingredients.
  • Season with salt and pepper to taste.
  • You can add more lemon juice if you like it really lemony.
  • Chill salad for 3-4 hours before serving.

HERBED ORZO WITH PINE NUTS



Herbed Orzo With Pine Nuts image

Make and share this Herbed Orzo With Pine Nuts recipe from Food.com.

Provided by Sageca

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups orzo pasta
3 tablespoons butter
2 garlic cloves, crushed
1/3 cup pine nuts, toasted
1 tablespoon fresh lemon juice
3 tablespoons fresh basil, minced
3 tablespoons fresh parsley, minced
salt and pepper

Steps:

  • Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
  • Taste to see if you would prefer salt and pepper or a more lemony taste.
  • Tip:.
  • f using dried herbs reduce the amount to 1 Teaspoon each.

Nutrition Facts : Calories 312.1, Fat 11.8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 55.5, Carbohydrate 43.5, Fiber 2.2, Sugar 1.9, Protein 8.6

LEMON ORZO WITH MUSHROOMS AND PINE NUTS



Lemon Orzo With Mushrooms and Pine Nuts image

Make and share this Lemon Orzo With Mushrooms and Pine Nuts recipe from Food.com.

Provided by Boomette

Categories     Fruit

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb orzo pasta
3/4 cup pine nuts, toasted
3/4 cup flat leaf parsley, chopped
2 lemons, juice of
1 lemon, zest of
2 (6 ounce) white mushrooms, sliced
2 tablespoons extra virgin olive oil
1/4 cup extra virgin olive oil

Steps:

  • In a large pot of boiling, salted water, cook the orzo until al dente. Drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil. Season with salt and pepper.
  • In a skillet, heat 1/4 cup olive oil oven high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.

Nutrition Facts : Calories 807.7, Fat 39.8, SaturatedFat 4.4, Sodium 19.2, Carbohydrate 96, Fiber 7, Sugar 6.8, Protein 21.8

LEMON ORZO



Lemon Orzo image

This lemon orzo salad recipe has a bright citrus flavor, thanks to the secret of adding lemon rind to the broth!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Entree     Lunch     Main Course     Pasta     Salad     Side Dish

Time 25m

Number Of Ingredients 6

1 lemon (for juice and zesting)
1 cup orzo
2 ½ cups chicken broth
½ teaspoon dried oregano
½ tablespoon butter
1 teaspoon fresh mint (finely chopped or 1 tablespoon of fresh parsley)

Steps:

  • Using a vegetable peeler, peel off two large strips of lemon zest.
  • Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
  • Remove from heat and stir in butter. Rest 5 minutes.
  • Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.

Nutrition Facts : Calories 168 kcal, Carbohydrate 31 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 553 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ZUCCHINI LEMON ORZO



Zucchini Lemon Orzo image

This easy orzo pasta recipe is a healthy summer dinner. Lemon & lots of herbs fill it with fresh flavor!

Provided by Jeanine Donofrio

Categories     Main dish

Time 30m

Yield 4

Number Of Ingredients 15

½ cup dry uncooked orzo
½ cup finely diced scallions or 1 small shallot (1/4 cup)
3 garlic cloves, minced
½ tablespoon extra-virgin olive oil, more for drizzling
1 teaspoon sherry vinegar
1 teaspoon herbs de Provence
Juice and zest of 1 lemon, plus 4 small wedges for serving
2 medium Italian eggplants, sliced into ½-inch rounds
2 small zucchini, sliced in half lengthwise
½ cup crumbled feta cheese
2 cups loose-packed fresh herbs - basil & mint, torn if leaves are big
¼ cup pine nuts, toasted
2 tablespoons panko bread crumbs
½ teaspoon sea salt, divided, plus more to taste
Freshly ground black pepper

Steps:

  • In the bottom of a large bowl, combine the scallions, garlic, olive oil, sherry vinegar, herbs de Provence and ¼ teaspoon of salt.
  • Bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and immediately add the hot orzo to the bowl. Stir in the lemon zest and set aside.
  • Preheat a grill to high heat.
  • Drizzle the eggplant and zucchini with olive oil on all sides, and sprinkle with ¼ teaspoon of salt and a few grinds of pepper.
  • Grill the eggplant for 4 to 5 minutes per side, or until tender and charred, and the zucchini for 4 minutes per side, or until nice char marks form. Let cool slightly, then chop and add to the large bowl. Add the lemon juice and toss. Stir in the feta, herbs, and pine nuts, reserving a bit of each for garnish. Taste and adjust seasonings.
  • Portion into 4 serving bowls and top with the breadcrumbs and remaining feta, herbs and pine nuts. Serve with lemon wedges on the side.

ORZO, PINE NUT, AND FETA SALAD



Orzo, Pine Nut, and Feta Salad image

Categories     Salad     Pasta     Side     Vegetarian     Quick & Easy     Feta     Pine Nut     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 side-dish servings

Number Of Ingredients 6

1 pound orzo
3 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 ounces), crumbled
1 cup thinly sliced scallion greens

Steps:

  • Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
  • Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

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