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.
- 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
- Bring a pot of salted water to a boil and add in the Orzo. Let it cook until “aldente” – about 8 minutes.
- 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.
- Cut the ricotta into small bit size cubes and set aside.
- When the Orzo is cooked, strain it, but keep a mug of pasta water aside to remoisten a bit.
- 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.
- Toss in the fresh spinach leaves and tomatoes.
- Mix in the oil and garlic – just enough to coat the pasta.
- Add the ricotta and mix again.
- 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.