Orzo with Sautéed Garlicky Spinach and Tomatoes topped with Mozzarella and Toasted Pine Nuts
Servings 4
Equipment
- Large saucepan
- Large skillet
Ingredients
- ¾ cup uncooked orzo cooked per instructions
- 2 tsp olive oil
- 1 cup grape tomatoes halved lengthwise
- 2 cups baby spinach
- 2 cloves of garlic minced
- 3-4 tbsp Fran's vinaigrette Click on the link above for instructions
- Sea salt and freshly cracked black pepper to taste
- ½ cup Mozzarella balls cut into small pieces
- 2-3 tbsp fresh basil chopped, to taste
- 2 tbsp toasted pine nuts
Instructions
- Make Fran's Vinaigrette - Click here for instructions.
- Prepare the orzo in a large saucepan of well-salted boiling water according to the package instructions, drain, and place in a large bowl. Add two tablespoons of the well-whisked vinaigrette and stir to combine. Set aside to soak in the vinaigrette.
- Meanwhile, cook the veggies by heating the olive oil in a large skillet over medium heat. Once hot, add the grape tomatoes, and cook, stirring often, for 2 minutes.
- Add the spinach and cook, stirring occasionally, for 1 minute.
- Add the minced garlic, then cook, stirring constantly for 30 seconds.
- Finish the dish by adding the orzo to the skillet with spinach and tomatoes. Toss to coat evenly, then season with sea salt and freshly cracked pepper to taste.
- Turn off the stovetop and let the orzo sit for 3-4 minutes, or until thickened.
- Add the mozzarella bits, pine nuts, and fresh basil, then mix well. Taste and add more vinaigrette or salt & pepper, if needed.
- Serve immediately. Enjoy.