Healthy Recipe: Orzo Salad with Spinach, Tomato and Ricotta

This is a great healthy recipe to serve at your next barbecue or even better to just have in the fridge. It is simple to make, probably about 10-15 minutes max.

Ingredients:

• 2-3 cups Orzo pasta – depending what pasta/veggie ratio you prefer
• Fresh garlic
• Ricotta cheese – add to taste
• 1 pound spinach, washed, dried, stems removed
• 1 pint grape or cherry tomatoes, halved
• 1 tablespoon extra-virgin olive oil, 1 turn of the bowl
• Salt and pepper – add to taste

Directions:

1. Bring a pot of salted water to a boil and add in the Orzo. Let it cook until “aldente” – about 8 minutes. 
2. While Orzo is cooking, heat some olive oil in a pan and saute the garlic, just enough to let the oil take on the garlic flavor. Be careful not to burn the garlic. Remove from heat and set aside. 
3. Cut the ricotta into small bit size cubes and set aside.
4. When the Orzo is cooked, strain it, but keep a mug of pasta water aside to remoisten a bit. 
5. Return the Orzo to the pot and add back about 1/4 cup of the pasta water back in to moisten the pasta, but don’t let it puddle.
6. Toss in the fresh spinach leaves and tomatoes.
7. Mix in the oil and garlic – just enough to coat the pasta. 
8. Add the ricotta and mix again.
9. Put in a bowl and refrigerate.

DONE! This is a perfect side dish for nearly any summer meal or even as a small meal or snack with a glass of ice tea.

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