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This recipe featured at the VISD
Gathering 2000 at Otter Bay Marina,
North Pender Island, BC.
2 c orzo pasta
3 tbsp olive oil
3 tbsp freshly squeezed lemon
2 cloves garlic, minced
¼ tsp each of
salt and pepper
1 bunch spinach (10 oz
of small leaves or torn pieces)
¼ c sliced
pitted black olives
¼ c finely chopped parsley
½ tsp each of finely grated orange and
lemon peel
Cook
pasta in salted water until al dente. (8
minutes approximately)
Whisk
together olive oil, lemon juice, garlic,
salt and pepper.
Stir into well drained cooked orzo.
Add 1 bunch of spinach leaves
Stir in olives and parsley with the
orange and lemon peel.
Mix
well and serve.
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