Side Dishes
Calories
495
Sodium
633mg
26% DV
Fat
23g
36% DV
Protein
6g
12% DV
Carbs
68g
23% DV
Fiber
6g
26% DV
32
4
¾ cup orzo
2 tablespoons quality olive oil
2 large garlic cloves, minced
1½ cup (1 very small head) radicchio leaves, cut into ¼-inch ribbons
3 tablespoons Kalamata olives, coarsely chopped
3 tablespoons sun-dried tomatoes packed in oil, coarsely chopped
4 cups (4 ounces) baby spinach leaves, cut into1/4-inch ribbons
2 tablespoons fresh lemon juice
? cup grated Parmesan cheese
10 deli slices of dry Italian salami, in ¼-inch squares (optional) Omit for vegetarian vresion.
Salt
Pepper
2 tablespoons quality olive oil
2 large garlic cloves, minced
1½ cup (1 very small head) radicchio leaves, cut into ¼-inch ribbons
3 tablespoons Kalamata olives, coarsely chopped
3 tablespoons sun-dried tomatoes packed in oil, coarsely chopped
4 cups (4 ounces) baby spinach leaves, cut into1/4-inch ribbons
2 tablespoons fresh lemon juice
? cup grated Parmesan cheese
10 deli slices of dry Italian salami, in ¼-inch squares (optional) Omit for vegetarian vresion.
Salt
Pepper
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 the garlic in a large skillet over medium heat. Cook just until the garlic is softened and very aromatic, but not browned.
Then add the radicchio, sun-dried tomatoes, and Kalamata olives. Cook just until the 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 the spinach is just wilted, turn off the heat and remove the pan from the burner.
Add the lemon juice and stir, then the Parmesan cheese and stir, and finally the salami (optional) and stir.
Serve warm.
Nutritions
Calories
495
Sodium
633mg
26% DV
Fat
23g
36% DV
Protein
6g
12% DV
Carbs
68g
23% DV
Fiber
6g
26% DV
