Orzo Pasta with Seasonal Greens
Anytime you see cooking greens like chard, kale, spinach (and more) at market, select the best and head home to make this dish in less than 15 minutes. While you can use any kind of pasta in this recipe, orzo pasta is great to have on hand because its small size means it cooks quickly and can be easily added to soups or cold salads. The cheese is also versatile in this recipe; while Cotija has a lot of flavor and crumbles easily, also consider a local creamy goat cheese or feta. We like this dish served with New Mexico-caught trout.
- 6 oz Greens (Choose from your favorite locally grown greens)
- 1 cup Orzo pasta (Use wheat or white flour orzo)
- 4 oz Cotija cheese (You can substitute with goat cheese or feta cheese)
- Wash the greens and chop them roughly. Set aside.
- Cook the pasta according to package directions and drain. Place the pasta back in its cooking pot and stir in the greens. Cook over low heat, stirring constantly, until the greens are wilted.
- Remove the pan from heat and crumble (for Cotija or feta) or stir in (for goat) the cheese until well-incorporated.
Calories: 221kcalCarbohydrates: 31gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 330mgPotassium: 174mgFiber: 1gSugar: 2gVitamin A: 603IUVitamin C: 10mgCalcium: 153mgIron: 1mg
Recipe and photo by Christina Keibler.
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