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.

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Course Main Course, Side Dish

Cuisine Vegetarian

Servings

Calories 221 kcal

Ingredients

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)

Instructions

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.

Nutrition

Calories: 221kcalCarbohydrates: 31gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 330mgPotassium: 174mgFiber: 1gSugar: 2gVitamin A: 603IUVitamin C: 10mgCalcium: 153mgIron: 1mg

Notes

Recipe and photo by Christina Keibler.

Keyword Fall Recipe, Spring Recipe, Summer Recipe, Winter Recipe

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